Crispy Peri Peri Chicken Tortilla Cones
Imported from Instagram
45 minMedium8 servings

Crispy Peri Peri Chicken Tortilla Cones

Golden, crunchy tortilla cones stuffed with a creamy, spicy peri peri chicken filling. Perfect for snacks and parties, they are crispy on the outside and packed with flavor inside.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 21 ingredients, 9 steps, 45 min, with a generated photo for every step.

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Time45min
LevelMedium
Servings8
Method 9 steps
01

Marinate the chicken with paprika, chili flakes, garlic powder, Italian seasoning, onion powder, parsley, salt, lemon juice, and tomato paste. Let it rest for 15-30 minutes.

02

Heat the oil in a pan and sauté the garlic.

03

Add the marinated chicken and cook until fully done.

04

Stir in the onion and bell peppers and cook for a few minutes.

05

Mix in the cream cheese until the filling is creamy. Let it cool slightly.

06

Cut each tortilla into 4 pieces. Fold each piece into a cone shape and seal the edge with flour slurry.

07

Fill each cone with the chicken mixture without overfilling.

08

Coat each cone in flour, then egg wash, then breadcrumbs, pressing the breadcrumbs gently around the opening. Repeat the egg wash and breadcrumbs for a thicker, crispier coating.

09

Fry in hot oil until golden brown and crispy.

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Notes

These tortilla cones offer a handheld fusion snack that combines the heat of peri peri seasoning with a crunchy breaded texture. The core of this dish relies on the double-breading technique, which ensures the tortillas maintain their cone structure while creating a substantial crust that contrasts with the soft, cream cheese-bound filling. The heat level is manageable, tempered by the cooling dairy, making them a reliable choice for communal platters or casual evening appetizers.

Preparing these requires attention to the seal of the tortilla. By using a flour slurry and a deep-fry finish, you achieve a golden exterior that keeps the spiced chicken and pepper mixture encased. This version focuses on a dry-spice marination followed by a quick sauté, ensuring the meat remains tender before being tucked into its crisp shell for the final fry.

Before you start

  • Ensure the flour slurry is thick like paste; if it is too runny, the tortilla cones will unfurl and leak filling during the deep-frying process.
  • The oil should reach 350 degrees Fahrenheit before frying. If it is too cool, the breadcrumbs will soak up oil and become greasy rather than crispy.
  • When applying the double coating of breadcrumbs, press firmly around the open top of the cone to create a solid plug that prevents cheese from leaking.
  • Wait until the chicken mixture is room temperature before filling the cones. Hot filling softens the tortillas prematurely, making them difficult to handle and prone to tearing.

Swaps that work

  • Replace the cream cheese with an equal amount of thick Greek yogurt for a tangier filling with a slightly lighter, less dense mouthfeel.
  • Substitute the chicken with 62.5 grams of firm pressed tofu cubes for a vegetarian alternative that absorbs the peri peri spices just as effectively.
  • Exchange the breadcrumbs for an equal volume of crushed cornflakes to achieve a coarser, more rugged crunch on the exterior of the fried cones.

Keeping it

These cones are best consumed immediately after frying to enjoy the contrast between the hot filling and the crisp shell. If you must store leftovers, keep them in an airtight container in the refrigerator for up to two days. To restore the texture, reheat them in an oven at 375 degrees Fahrenheit for eight minutes. Avoid the microwave as it turns the breaded tortilla soggy. Freezing is not recommended because the cream cheese may separate upon thawing.

Questions

How can I prevent the tortillas from cracking when folding?

If the tortillas are dry, they will snap. Briefly warm the tortilla pieces in a microwave under a damp paper towel for ten seconds before folding. This makes the starch pliable enough to form the cone shape without breaking the fibers or ruining the structural integrity before frying.

Can these be assembled in advance of a party?

You can prepare the chicken filling and even fold the cones a few hours ahead. However, do not bread or fry them until you are ready to serve. If left breaded and uncooked, the moisture from the egg wash will soak into the tortilla and prevent a crisp finish.

Why did the filling leak out into the frying oil?

This usually happens if the cones are overfilled or if the breadcrumb seal is too thin. Ensure there is a small gap at the top of the cone and pay extra attention to the double-coating step, which acts as a structural barrier for the melting cream cheese.

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