Mexicana® Potato Gratin

Mexicana® Potato Gratin

Mexicana® Potato Gratin

Ingredients:

  • 300ml milk
  • 50g unsalted butter
  • 50g plain flour
  • 140g Mexicana cheese -grated
  • 1 onion- finely choppe1 tsp dried mixed herbs
  • 2 garlic cloves – finely chopped
  • 1kg white potatoes

    1 HOUR

    SERVES 4

    MEDIUM

    Method:

    1. Place pan onto a medium heat. Put in your butter and melt. Add your onions and garlic and fry for 2 minutes, without colour. Add the flour and mixed herbs and cook until you have a sandy texture.
    2. Now add half the milk and stir until fully incorporated. Now add the other half and stir again.
    3. Add 2/3 of the Mexicana cheese cheese and stir until melted. Season with salt and pepper.
    4. Slice your potatoes as thin as possible and neatly layer in a tray or ovenproof dish.
    5. Spoon over your cheese sauce, making sure to get into all the gaps. Sprinkle over the rest of the cheese and place in a preheated oven to 180°c for 35-45 minutes. Once you can easily push a knife through the potatoes, remove the dish from the oven and serve.

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    Mexicana® Waffle Stack

    Mexicana® Waffle Stack

    Mexicana® Waffle Stack

    Ingredients:

    • 2 waffles
    • Mexicana cheese wedge
    • 1 avocado
    • handful of cherry tomatoes
    • handful of rocket
    • chives
    • 1 fried egg

    10 MIN

    SERVES 1

    EASY

    Method:

     

    • Cook your waffles as per the packet instructions.
    • Layer up with the avocado, chopped chives, sliced cherry tomatoes and crumbled mexicana cheese.
    • Drizzle with a little olive oil. Top with a fried egg and enjoy.

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    Mexicana® Cheese Balls

    Mexicana® Cheese Balls

    Mexicana® Cheese Balls

    Ingredients:

    • Mexicana cheese slices
    • Oil for frying (or you could use an air fryer)
    • 1 bowl of plain flour
    • 1 bowl on breadcrumbs
    • 3 eggs mixed up

      10 MINS

      SERVES 1-2

      EASY

      Method:

      1. Roll a Mexicana cheese slice into a ball in your hand.
      2. Then roll the ball in the flour, then the egg and lastly the breadcrumbs, to completely cover the balls.
      3. Place a deep saucepan on a medium to high heat and pour oil in, so you have at least 2 inches of oil in the pan. Once hot, carefully drop your balls into the oil and cook for approximately 2 minutes or until golden brown.
      4. Remove from the heat, serve and enjoy.

      ENJOY A SPICY TASTE ADVENTURE!

      Mexicana® Original

      Mexicana® Extra Hot

      Mexicana® Vegan

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      Mexicana Stuffed Chicken Thighs with Spicy Mayo-free Slaw

      Mexicana Stuffed Chicken Thighs with Spicy Mayo-free Slaw

      Mexicana® Stuffed Chicken Thighs
      with Spicy Mayo-free Slaw

      Ingredients:

      For the stuffing:

      • 120g Mexicana, grated
      • 80g white breadcrumbs
      • 12 Picanté peppers, drained and chopped
      • 1 medium onion, peeled and finely chopped
      • Salt and freshly ground black pepper
      • 8 Skinless and boneless chicken thighs
      • 8 Slices of streaky bacon

      For the spicy slaw:

      • ¼ White cabbage, finely shredded
      • 1 Large carrot, peeled and grated
      • 1 Small red onion, peeled and finely sliced
      • 3-4 Radish, trimmed and thinly sliced
      • 1 red or green chilli, cored, deseeded and finely chopped
      • 2 Tbs fresh coriander, chopped (optional)
      • 1 Tbs olive oil
      • 1 Tbs lime juice

      45 MINS

      SERVES 4

      MEDIUM

      Method:

      1. Heat the oven to 200C/180C fan/gas mark 6.​

      2. Prepare the stuffing by simply seasoning the stuffing ingredients and mix in a bowl.

      3. Trim any excess fat from each chicken thigh and open the thighs out on a chopping board. Divide the stuffing into 8 equal portions and use your hands to create 8 sausage shapes about the same length as the width of the chicken thighs. Lay each stuffing sausage on one end of a thigh and carefully roll the chicken as tightly as possible around the stuffing.

      4. Wrap the bacon around the chicken to secure the stuffing inside.
      Tip: You can stretch the bacon by holding one end of a rasher with one hand and drag a knife at approximately 45 degrees down the length of the bacon. This will give you a longer, thinner rasher to wrap around the chicken.

      5. Place each wrapped thigh on a lightly greased baking sheet and roast for 25-30 minutes until golden brown and the chicken is cooked.

      6. To make the spicy slaw, simply mix all the vegetables, chilli and coriander together in a bowl and season to taste with salt & pepper. In a small bowl, mix the olive oil and lime juice pour over the vegetables and stir well. Garnish with a little more coriander before serving.

      You can also use roasted peppers or sundried tomatoes in the stuffing. You’ll need about 2 heaped tablespoons to replace the picanté peppers.

       

      Drink Pairing:
      Premium adult sodas pair well with cheese, because of the carbonation. The little bubbles lift the fat from your tongue, refreshing your palate. So, as it’s January and we’re trying to be healthy, why not try a non-alcoholic pop with this recipe?

      ENJOY A SPICY TASTE ADVENTURE!

      Mexicana® Original

      Mexicana® Extra Hot

      Mexicana® Vegan

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      Mexicana Quesadillas

      Mexicana Quesadillas

      SPICY MEXICANA® QUESADILLAS

      Ingredients:

      • Beef mince
      • Mexicana® Cheese
      • Red onion
      • Can of mixed beans, including corn and kidney beans
      • Garlic
      • Chilli flakes
      • Coriander, chopped
      • Tomato paste or tin of chopped tomatoes

      SERVES 4

      MEDIUM

      Method:

      Fry off onions & garlic.

      Add mince and brown.

      Squeeze in good dollop of tomato paste or half a can of chopped tomatoes.

      Mix in beans, chilli flakes and chopped coriander. Season with salt and pepper.

      Lightly oil flat bottom frying pan and heat soft tortilla until it starts to golden.

      Pile half the tortilla with the filling mix and add Mexicana® cheese.

      Allow to melt for a few seconds.

      Flip the other half of the tortilla over on to the top of the filling and slide onto a plate.

      Cut, stack and serve with a sprinkling of fresh coriander and a squeeze of lime.

      ENJOY A SPICY TASTE ADVENTURE!

      Mexicana® Original

      Mexicana® Extra Hot

      Mexicana® Vegan

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      Spicy Mexicana Chimichangas

      Spicy Mexicana Chimichangas

      SPICY MEXICANA® CHIMICHANGAS

      Ingredients:

      For the sauce

      • 8 wheat or corn tortilla wraps
      • 2 tbsp oil, plus extra for frying
      • 2 large peppers, preferably mixed colours, cored, deseeded and sliced
      • 1 large onion, peeled and sliced
      • 100 g mushrooms, sliced
      • 1 400g tin mixed beans in water, drained and rinsed
      • 160g Mexicana® Extra Hot, grated
      • 2 tbsp fresh coriander, chopped
      • Juice of a lime
      • Salt and pepper

      You will also need 8 cocktail sticks


      SERVES 4

      MEDIUM

      Method:

      In a large frying pan heat 2 tablespoons of oil and sauté the onion for 2-3 minutes, then add the sliced peppers and mushrooms, continue cooking for another 5-6 minutes until tender. Allow to cool a little and then add the mixed beans, grated Mexicana® and coriander and lime juice. Season with salt and pepper and mix well.

      Divide the mixture between the tortilla wraps. To wrap them up, fold opposites sides in, turn 90 degrees and fold the remaining sides over to create flat parcels, secure each with a cocktail stick.

      When you’re ready to serve, either deep fry the chimichangas for 2 minutes until golden or alternatively shallow fry in 1.5-2 cm of oil in a large frying pan for 1 minute or so on each side. Either way, remove from the oil with a slotted spoon and drain on kitchen paper. Remove the cocktail stick before serving.

      Why not serve them with some shredded lettuce, wedge of lime and a dollop of sour cream?

      ENJOY A SPICY TASTE ADVENTURE!

      Mexicana® Original

      Mexicana® Extra Hot

      Mexicana® Vegan

      Stay in touch!

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