Recipes

19

December

2016

0

Recipes

Spicy Mexicana® Eggs

 

 

 

time 35 mins
cooking YOU GOT THIS!
serves serves 4

How to make:

1. In a large frying pan heat the oil and saut├ę the onions, chorizo, chilli and garlic for 5 minutes.

2. Pour in the two tins of tomatoes, the sugar and the chopped coriander, bring to a gentle bubbling, season with salt and pepper and cook for 10 minutes until the sauce has thickened. Check the seasoning, adding extra if needed.

3. Crack one egg into a small bowl.  Use a spoon to create 4 dips in the sauce and carefully pour the egg into one dip.  Repeat with the rest of the eggs.

4. Sprinkle over the grated Mexicana.

5. Cover the pan and continue to cook over a gentle heat for 6-7 minutes, depending how you like your eggs done.

6. Sprinkle over a little extra chopped coriander leaves and serve with lots of crusty bread.

What You Need:

  • 10g butter, at room temperature
  • 4 slices of white bread, crusts cut off
  • 4 slices Mexicana Cheese
  • 2 slices of good quality ham

19

December

2016

0

Recipes

Mexicana® MEGA Burger

 

 

 

time 30 mins
cooking YOU GOT THIS!
serves 2 hungry people

How to make:

1. Heat the oil in a frying pan over a medium heat. Fry the burgers for 10-15 minutes, turning frequently.

2. Wipe the mushrooms clean and remove the stalks.  Place in the frying pan and season with salt and pepper and add a knob of butter to each. Fry for 4-5 minutes turning occasionally.  Set aside.

3. Fry the streaky bacon until crispy.  Set aside.

4. When the burgers are cooked you can start to assemble:

  • Place lettuce onto the bottom of the buns, and top with a burger and a slice of Mexicana.
  • Next, load on tomato and onion slices.
  • Top this with another burger and Mexicana slice, more onions and tomato.
  • Finish with the fried mushroom and a dollop of guacamole or ketchup and finally the bun top.

5. Sit back and indulge!

What You Need:

  • 10g butter, at room temperature
  • 4 slices of white bread, crusts cut off
  • 4 slices Mexicana Cheese
  • 2 slices of good quality ham

19

December

2016

0

Recipes

Mexicana® Chicken Melt

 

 

 

time 10-15 mins
cooking EASY-PEASY!
serves serves 1

How to make:

1. Place the grill tray 10-15cm from the grill.  Preheat the grill to high.

2. In a bowl combine the diced chicken, spring onion and mayonnaise and season to taste with black pepper.

3. Place the slice of bread under the grill and toast one side.  Remove when golden brown.

4. Pile the chicken mixture onto the untoasted side of bread, sprinkle over the grated Mexicana and grill for 5-6 minutes, until bubbling.

5. Serve immediately with salad.

What You Need:

  • 80-100g cooked chicken, diced
  • 1 heaped dessertspoon mayonnaise
  • 2 spring onions, trimmed and finely sliced
  • 1 large slice of your favourite bread
  • A good handful of grated Mexicana, about 30g
  • Freshly ground black pepper, to taste

19

December

2016

0

Recipes

Mexicana® Vegetarian Bean Burger

 

 

 

time 30 mins
cooking YOU GOT THIS!
serves serves 4

How to make:

1. Heat 1 tbsp oil and saut├ę the onion and garlic until softened and slightly coloured. Finally add the chilli flakes and fry for 1 more minute.

2. Using a potato masher, squash the beans until they are roughly crushed in a large bowl.

3. Add the onion mixture, fresh herbs, (lime zest) and season well to taste.

4. Finish by adding the egg and breadcrumbs and mix thoroughly.

5. Divide the mixture into 4 equal portions, and with wet hands shape into patties.

6. Fry over a medium heat in the remaining oil for 3-4 minutes on each side.

7. Assemble by placing your bean burger on the bottom bun, add the cheese slice and grill until bubbling, top the bun and serve.

What You Need:

  • 175g drained cannellini beans, rinsed
  • 175g drained pinto beans, rinsed
  • 1 large onion, peeled and coarsely chopped
  • 3 tbsp vegetable oil
  • 2 large garlic cloves, peeled and finely chopped
  • A good pinch of chipotle chilli flakes
  • A handful of fresh parsley and coriander, finely chopped
  • Grated zest of ┬Ż lime
  • 1 egg, beaten
  • 40g breadcrumbs
  • 1 slice of Mexicana

19

December

2016

0

Recipes

Spicy Chicken Fillet Burger

 

 

 

time 45 mins
cooking A DARING ADVENTURE!
serves serves 4

How to make:

1. Prepare marinade by mixing together 2 tbs oil, chilli powder, paprika and salt.

2. Using a sharp knife butterfly each of the chicken breasts to create evenly sized fillets.

3. Brush each fillet with the prepared marinade. Cover and refrigerate for at least 20 minutes.

4. Brush the griddle with a little oil and cook the chicken fillets, turning occasionally, until thoroughly cooked.

5. When cooked place one slice of cheese over the chicken on the griddle until the cheese has softened.

6. Place the chorizo and tomato slices on the lower half of the bun, adding the chicken and cheese. Finish by adding a good dollop of guacamole and place the bun on top.

 

What You Need:

  • 2 large skinless chicken breasts
  • 2 tbs oil, plus extra for frying
  • ┬Ż tsp hot chilli powder
  • ┬Ż tsp smoked paprika
  • A good pinch of salt, preferably smoked
  • 4 Mexicana slices
  • 8 slices of chorizo
  • 1 beef tomato, thinly sliced
  • Guacamole
  • 4 soft burger buns

19

December

2016

0

Recipes

Roasted Vegetable Mexicana® Panini

 

 

 

time 45 mins
cooking YOU GOT THIS!
serves serves 2

How to make:

1. Preheat oven to 200oC/180oC fan

2. Place the tomatoes on a roasting tray, drizzle with olive oil and season well.

3. Place the roasting tray into the oven and cook for 30 minutes.

4. To assemble the Panini, place one slice of cheese onto the Panini and layer with peppers, roasted tomatoes and red onion.

5. Top with a second slice of cheese and close the Panini.

6. Cook in a Panini press until golden.

What You Need:

  • 2 vine-ripened tomatoes
  • 1 tbs olive oil
  • 6-8 pieces of grilled peppers in oil, drained
  • 1 tbsp of diced red onion
  • 2 Panini, sliced lengthways
  • 4 Mexicana slices
  • Salt & pepper

19

December

2016

0

Recipes

Mexicana® Chicken Wraps

 

 

 

time 10 mins
cooking EASY-PEASY!
serves serves 2

How to make:

1. Combine together the mayonnaise, yoghurt, lime juice, coriander, chicken, red onion and season to taste.

2. Place a tortilla wrap on a microwavable plate. Add one slice of Mexicana and microwave on medium power for 30 seconds, to warm the tortilla and melt the cheese. Repeat.

3. Divide the dressed chicken mix between the two wraps, fold and serve.

4. Garnish with fresh coriander and chilli.

 

 

 

What You Need:

  • 150g cooked chicken breast, diced
  • 1 small red onion, halved and thinly sliced
  • A heaped tsp of mayonnaise
  • A heaped tsp of low fat Greek yoghurt
  • A good squeeze of lime juice
  • 1 tbsp of chopped fresh coriander
  • Salt and pepper
  • 2 corn tortillas
  • 2 Mexicana slices
  • 1 Red Chilli, sliced thinly

7

November

2016

0

Recipes

Baked Mexicana® Frittata

 

 

 

time 45 mins
cooking A DARING ADVENTURE!
serves serves 4-6

How to make:

1. Cook the potatoes in salted boiling water until tender.  Drain.

2. Line a 18cm (7 inch) round cake tin.

3. Preheat oven to 200┬░C / 180┬░C fan / gas mark 6 and place a baking tray on the middle shelf.

4. Heat the oil in a large frying pan over a medium heat and when hot saut├ę the onions and peppers until soft but not coloured; about 5-6 minutes.

5. Whisk together the eggs season well and set aside.

6. Slice the cooked potatoes into discs approximately 5mm thick.

7. Layer the sliced potatoes, onions and pepper and grated Mexicana in the prepared tin; pour over the egg mixture. Press a fork over the surface to ensure the egg mixture is evenly distributed and level.

8. Place on the preheated tray and bake until golden and puffy and the centre feels firm, approximately 25-30 minutes.  Leave to stand for 10 minutes before removing from the tin and carefully peel away the greaseproof paper.  Slice and serve warm or cold.

What You Need:

  • 6 medium eggs, preferably free-range
  • 120g Mexicana, grated
  • 1 tbsp oil
  • 2 large onions, peeled and cut into thin slices
  • 1 red pepper, cored and sliced
  • 500g potatoes, peeled and cut into large, evenly sized pieces
  • Salt and freshly ground black pepperm

16

July

2014

0

Recipes

Hot & Spicy Mexicana® Hash Browns

 

 

 

time 20 mins
cooking A DARING ADVENTURE!
serves makes 5-6

How to make:

1. Coarsely grate the potatoes and onion.  Scoop up some of the grated mixture and over the sink squeeze out any excess moisture between your fingers.  Put the squeezed potato and onion into a bowl and repeat with the remaining mixture. Alternatively, you can place the grated potato and onion in a clean tea towel and squeeze out the excess liquid by twisting the towel.

2. Add the grated Mexicana, salt, flour and beaten egg, season with pepper and mix well.  The mixture needs to be fairly firm, so its holds its shape while frying; add a little more flour if required.

3. Pour enough oil into a large frying plan to cover the base to a depth of 4-5 mm, heat over a medium flame.  When the oil is hot, but not smoking, drop spoonfuls of potato mixture into the oil and flatten slightly to form patties about 1cm deep.  Fry for 2-3 minutes on each side.  Once cooked, transfer to a plate with kitchen towel on it to remove surplus oil before serving.

What You Need:

  • 2 medium potatoes. peeled
  • 1 small onion. peeled
  • 50g Mexicana Extra Hot, grated
  • ┬╝ tsp salt
  • 2 tbsp plain flour
  • 1 medium egg, beaten
  • Oil for shallow frying
  • Pepper

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