Yep, it was as good as it looks!! Such a simple dinner but so scrummy. This can be made easier by having some of your elements pre-prepared. I made the tortillas (recipe here) the day before (when time was available) and just covered them with gladwrap to keep them fresh. The filling between the layers is my Shredded Mexican Chicken recipe just bulked up with a tin of corn and kidney beans. I also added a little bit of liquid (approx 100g) to make more sauce. Then I topped it off with an old school Con Queso dip (see below) and grated cheddar. Bake it in the oven for approx 20 minutes at 180deg and serve with your favourite Mexican condiments (jalapeños, sour cream, guacamole, coriander). Enjoy. Eb x
Con Queso Dip/Sauce
- 250g Kraft Processed Cheddar Cheese diced (yep that cheese on a shelf that you probably shouldn't eat!!)
- 200g evaporated light milk
- 1 tsp each ground cumin, coriander, smoked paprika
- pinch of cayenne pepper (optional)
Add evaporative milk to the bowl and cook for 5 minutes at 100deg Speed 1. Add the other ingredients and mix for 10 seconds on Speed 5. Cook for a further 1 minute at 100deg Speed 2.