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Preheat the oven to 200⁰C.
Mix the 2 canned beans in a bowl.
Heat the tortilla leaves in the microwave, covered, for 1 minute. Remove from the oven, divide the bean mixture into 4 sheets of tortillas, sprinkle much of the grated cheese and roll. Put the stuffed sheets and rolled in a heat-resistant dish. Sprinkle over the remaining cheese and bake for 10 minutes, until the cheese has melted. Serve hot.
Cauliflower with broccoli and cheese
Melt the butter, then add the thinly sliced garlic. When the butter has melted, add the flour, stirring constantly. Add the milk, mixing well the composition. Season with salt and pepper.
Leave on low heat, stirring constantly, until it thickens like a sauce.
Add the grated Cheddar cheese, stir until incorporated into the sauce, leave for a while and then remove from the heat.
Unwrap the cauliflower and broccoli in the bunches and place them in a bowl greased with butter and then pour the prepared sauce earlier.
Sprinkle with grated Parmesan cheese and then put in the oven at 180 & degC for about 45 minutes or until nicely browned on top.
1. Mix flour with cornstarch and salt, add oil and mix. Then add water progressively and mix first with a fork and then by hand.
2. Form 1 ball of dough, wrap in cling film and leave for 10 minutes at room temperature.
3. Divide the dough into eight parts, spread each part and then put between two sheets of baking paper and spread with a rolling pin until you get 1 thin sheet.
4. Heat the pan without fat and bake each sheet for 1 minute on medium-high heat. Remove the sheets one on top of the other. Fill with tomatoes, peppers, carrots and finely chopped cabbage and minced meat. Season with salt, pepper, parsley and garlic sauce.
✽ Add fine cornstarch to the dough to get crispy taco leaves.
✽ Use minced beef with very little fat and fry it in a little olive oil. Season the meat with garlic powder, chili, oregano, salt, black pepper and paprika, to have the authentic taste of Mexico.
✽ Add spicy tomato sauce and cheddar cheese over the meat and vegetables.
Tortillas with salsa sauce
Tortillas with salsa sauce, a Mexican recipe that I really like! I have the recipe from a book with dishes from Mexico, the Caribbean and South America (seen in the background). The tortilla recipe is not difficult at all, it is perfect for a party with friends or a movie night and, in addition, it is much healthier than its commercial variants. I invite you to discover with me this tasty recipe! :)
Preparation time: 01:00 hours
Cooking time: 00:40 hours
Total Time: 01:40 hours
Number of servings: 4 – 6
Degree of difficulty: reduced
Quesadilla with grilled chicken and vegetables + GIVEAWAY
Because I had good weather and beautiful spring days, I decided to inaugurate the new barbecue season right in my own garden. And not anyway but testing a very nice and modern device: electric grill HEG-1800XMC from Heinner Electrocasnice from the range Master Collection & # 8211 see here.
I liked that it is not just a simple sandwich maker but that it has generous dimensions (23 x 29 cm) and that has 2 modes of operation: grill and barbecue. That is, it can be used as a press but can also be opened completely, obtaining a double frying surface. Smart! In this recipe for quesadilla with chicken and vegetables I used both functions: I fried the meat and vegetables on the large surface of the grill (barbecue) and I au gratin the stuffed tortilla using the press function (grill).
This electric grill from Heinner has a modern design with stainless steel finishes, cold handle with protection, warm storage function and removable grill plates. This last aspect delighted me because we all know how difficult it is to clean sandwich appliances or grills that cannot be dismantled. Electric grill HEG-1800XMC from Heinner Electrocasnice it is not expensive at all and can be purchased from here or here.
At the end of the recipe, a GIVEAWAY very nice!
From the quantities below it results approx. 4-6 servings of quesadilla with chicken and vegetables or tortilla stuffed with cheese.