I first made these cheesy morsels for a morning tea (slightly unorthodox I know), as the savoury option and they were gobbled up as fast as I could flip them out of the pan! Ever since they have been one of those crowd-pleasing favourites that always result in many warm compliments to the chef (aww shucks, thanks guys!).
They are perfectly paired with freshly blended margaritas, or when we made them on Friday afternoon last week they went down very well with cold beers and corn chips as a well-deserved wind-down at the end of a hectic week.
You can play around with the filling – for a vegetarian option double the kidney beans and slowly cook the onion in the spices you would have used to marinate the chicken. Black beans work well too. For ground beef, again slowly cook the onion in the spices, and then add mince and brown before adding the rest of the ingredients.
I used Tasty cheese, but any sharp cheddar works well, something with a bit of bite to stand up to the spicy bean filling and the zesty guacamole.