200g/7oz Monterey Jack or strong cheddar cheese, grated
1 bunch coriander, finely chopped
For the spicy shredded chicken, preheat the oven to 180C/350F/Gas 4. Add all the dry ingredients and the lime zest to a plastic food bag. Shake the bag so that all the spices are mixed together.
Pat dry the chicken thighs using kitchen paper and then squeeze the lime juice over the chicken flesh. One by one place the chicken thighs into the bag and coat in the spice mix. The lime is for flavour, but also helps the spices mix stick.
Leave the chicken to marinate for about an hour. Remove the chicken from the bag, place the coated thighs in a roasting dish and cook for 35 minutes, or until cooked through.
Meanwhile make the roasted tomato salsa. Preheat the grill to high. Place the tomatoes and chilies onto a baking tray. Lightly brush with oil. Place under the hot grill and cook until the tomato skins are blackened, approximately 10 minutes.
Place all the charred ingredients into a food processor with the chipotle chili, coriander and lime juice. Pulse until a chunky consistency is achieved. Season to taste with salt and freshly ground black pepper. Set aside until ready to serve.
For the spicy shredded chicken, once the chicken is cooked set aside to cool. When cool enough to handle, remove the meat from the bone and shred.
To construct the tortilla towers, place a dollop of lactose free cream in the centre of each plate and place a gluten free tortilla on top.
Add a layer of chicken, salsa, lactose free cream and cheese. Add another gluten free tortilla and repeat again. Finish with sprig of coriander.