Method:

Start by removing the skin of the chorizo and chop it into small pieces.

Heat a dry frying pan over a medium-high heat and add the prepared chorizo. As it cooks, the fat starts to ooze out. After 3-4 minutes reduce the heat and add three quarters of the onion and continue to cook for another 3 minutes before adding half the chopped tomatoes. Cook for a further 3-4 minutes until the onions and the tomatoes are softened but not coloured. Remove any excess oil if necessary.

In a bowl, mix the grated Mexicana and the cream cheese and season with salt and pepper.

Heat the oven to 200C/180C fan/Gas 6.

Using a large ovenproof pan or dish, ideally about 25cm in diameter, start layering the chorizo and the cheese mix, before baking in the preheated oven for 15-20 minutes, until bubbling and golden.

Meanwhile, prepare the salsa by simply mixing the remaining onion and tomato with the chopped jalapeños and coriander.

When the queso fundido is baked, pour over the salsa before serving with tortilla chips or just chips.​

Drinks Pairing Suggestion:

This hot and spicy recipe needs something cooling to be served with it. Light Mexican beers are just the job, but don’t forget the lime wedge!

Oven Chips

Ingredients

• 900g waxy, yellow-flesh potatoes
• 2 tbsp oil
• Salt

Method

Peel the potatoes (or not, it’s entirely up to you) and cut into 1cm by 1cm chips.

Immerse the chips in cold water for at least 5 minutes.

Preheat the oven to 220C/200C fan/Gas 7 and line one very large, or 2 medium sized baking sheets with greaseproof paper.

Rinse and drain the chips and dry with a clean tea towel or kitchen paper. Place in a dry mixing bowl, pour over the oil. Use your hands to toss the chips in the oil making sure to evenly coat them. Transfer to the lined baking sheet(s). Sprinkle with salt and place in the preheated oven. After 20 minutes turn the chips, then cook for another 20 minutes until golden and crisp.

Serve immediately.

Method:

In a large bowl whisk together the flour, baking powder, salt and pepper.

In a jug whisk together the milk, melted butter, egg yolks and sugar.

Add the milk mixture to the flour mix and blend to a smooth batter with a balloon whisk.

In a clean bowl whisk the egg whites until fluffy and stiff, but not dry.

Use a silicon spatula, or similar to gently fold one third of the egg whites into the batter. When evenly dispersed fold in the remaining egg white.

Cut the Mexicana into 5g cubes, then roll each between your palms to create little cheese marbles. You will need about 30 to start.

Place the ebelskivers pan over a medium heat and spray with a light coating of cooking non-stick spray. When hot, spoon in a little of the batter to three quarters fill each well. Cook for a couple of minutes before dropping in a Mexicana marble. Cook for another minute or so before tilting the pancake balls to one side using wooden skewers. Add a little more pancake batter to cover the cheese and then gently flip the ebelskivers and cook for a couple more minutes. It’s a bit fiddly but persevere, once you crack it, it becomes quite therapeutic. You can use the skewers to manoeuvre the balls around while they cook to make sure they cook evenly and also tuck any batter runs into the pancakes.

Once cooked transfer the batches of ebelskivers to a warmed plate until you are ready to serve with soured cream, salsa or sweet chilli sauce.

Drinks Pairing Suggestion:

Why not treat the family to virgin mojitos while you enjoy these little Mexicana pancake bombs?

This is Sarah Cook’s recipe from BBC Good Food

Ingredients:

• 20g/¾oz bunch of mint
• 3 tbsp golden caster sugar, plus a little extra to taste if you like
• 150ml/¼ pint fresh lime juice (about 8 limes), plus a few lime slices or wedges to serve
• 2 handfuls ice
• 1 litre/1¾ pint chilled soda water

Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar.

Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too.​

ENJOY A SPICY TASTE ADVENTURE!

Method:

Heat a large frying pan over a medium-high heat. Add the chopped tomatoes, chipotle paste and the shredded pork. Bring to the boil and then simmer for 5-6 minutes, until the mixture has reduced and thickened. Season to taste with salt and pepper.

Preheat the oven to 180C fan.

Cover a large baking sheet with baking parchment and pour over the tortillas, ensuring they are evenly distributed.

When you’re ready to serve, sprinkle half the cheese over the tortillas, then spoon over the pork mixture. Finally sprinkle over the chopped onion and the remaining Mexicana. Place immediately into the preheated over and bake for 5-6 minutes until the cheese has melted.

Slide the baking parchment to a serving board, garish with the chopped coriander and lime wedges and soured cream. Serve immediately.

ENJOY A SPICY TASTE ADVENTURE!

Method:

Preheat the oven to 180C fan.

Place the prepared onions and peppers on a large, shallow non-stick baking tray; add 1 tbsp oil and season with salt and pepper. Using your hands toss the vegetables to ensure they are evenly coated, then divide the veggies in half pushing each half to the sides of the tray.

In a small bowl mix 1 tbsp of oil with the fajita seasoning. Place the chicken breasts in the centre of the tray and brush liberally with the seasoned oil. Place the tray into the preheated over for 20 minutes, or until the chicken is cooked.

Meanwhile cook the rice in boiling salted water until tender, approximately 12-15 minutes. When cooked, immediately rinse the rice with plenty of cold water and drain in a colander.

When cooked, allow the chicken to cool before slicing.

Divide the rice between the four lunch boxes. Next added the roasted veggies, followed by the chicken. Spoon the salsa over the chicken, sprinkle with the grated Mexicana and finally garnish with the coriander and lime wedges.

Once completely cold, clip on the lids on and pop the lunch boxes in the fridge for up to 4 days.

To serve, remove the lid, squeeze the lime over the naked burrito, loosely replace the lid and microwave for approximately 3 minutes on high power, or until piping hot.

ENJOY A SPICY TASTE ADVENTURE!