Tout le monde aime les burritos, et cette recette simple est idéale pour un dîner de milieu de semaine. C'est aussi une excellente façon d'utiliser les restes d'un ragoût de haricots chili ou d'un chili con carne. Ajoutez beaucoup de Red Devil épi...
Tout le monde aime les burritos, et cette recette simple est idéale pour un dîner de milieu de semaine. C'est aussi une excellente façon d'utiliser les restes d'un ragoût de haricots chili ou d'un chili con carne. Ajoutez beaucoup deRed Devil épicé , notre cheddar affiné avec une touche de piment, et servez le tout avec une salade d'accompagnement rafraîchissante.
Method
Heat up the leftover chilli and keep it warm until needed.
Using a heavy-bottomed griddle pan, dry-fry the tortillas for approximately 10-15 seconds, one after the other, so they are pliable and soft. Remove from the pan and keep warm.
Mix the hot chilli bean stew and cooked rice, split the mixture evenly and place it down the centre of each of the tortillas. Top each one with layers of spring onions, avocado, salsa, chopped coriander and 25g Red Devil.
Fold over two outside edges of one tortilla to encase the filling, then tightly roll it up. Turn it over, so the seam of tortilla is face down and place back in the pan for a few minutes to make it toasted and crispy. Repeat with the other tortilla.
Sprinkle them with the remaining cheese and serve them immediately with a crisp green salad.
Method
Heat up the leftover chilli and keep it warm until needed.
Using a heavy-bottomed griddle pan, dry-fry the tortillas for approximately 10-15 seconds, one after the other, so they are pliable and soft. Remove from the pan and keep warm.
Mix the hot chilli bean stew and cooked rice, split the mixture evenly and place it down the centre of each of the tortillas. Top each one with layers of spring onions, avocado, salsa, chopped coriander and 0.9oz Red Devil.
Fold over two outside edges of one tortilla to encase the filling, then tightly roll it up. Turn it over, so the seam of tortilla is face down and place back in the pan for a few minutes to make it toasted and crispy. Repeat with the other tortilla.
Sprinkle them with the remaining cheese and serve them immediately with a crisp green salad.
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