MEXICANA® LASAGNE

MEXICANA® LASAGNE

MEXICANA® LASAGNE

Ingredients:

For the sauce

  • 2 tbsp of rapeseed oil
  • 1 onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 1 of each coloured pepper (sliced)
  • 1 green chilli (finely chopped)
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1 small can of sweetcorn
  • 1 can of kidney beans
  • 1 can of chopped tomatoes
  • Salt and pepper
  • 6 tortillas
  • 300g grated Mexicana® cheese

To serve

  • Guacamole and sour cream

55 MINS

SERVES 6

MEDIUM

Method:

Pre-heat the oven to 180c.

In a pan add the oil and soften the onion and garlic over a medium heat. Now add the pepper, green chilli and spices. Mix well and cook for 5 minutes.

Add the sweetcorn, kidney beans, chopped tomato and the salt and pepper. Cook for a further five minutes. Get an ovenproof dish and put some of the sauce in the bottom, then add 2 tortillas on top of the sauce. Sprinkle on some grated Mexicana® cheese, add some more sauce, 2 more tortillas and so on. Add any of the remaining grated Mexicana® cheese on top and cook in the oven for 25 minutes.

Serve from the oven with a spoonful of sour cream and guacamole on top.

Notes

This is a well-loved recipe for a mid-week family meal and you can add any vegetables you like. This also freezes very well.

We’re using tortillas in place of lasagne sheets for an added Mexican twist.

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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MEXICANA® HUEVOS RANCHEROS

MEXICANA® HUEVOS RANCHEROS

MEXICANA® HUEVOS RANCHEROS

Ingredients:

  • 2 tbsp of rapeseed oil
  • 1 onion finely chopped
  • 1 clove of garlic, finely chopped
  • 1/2 teaspoon of dried chilli flakes
  • 2 bay leaves
  • 1 can of chopped tomatoes
  • 2 vine tomatoes diced
  • Salt and pepper
  • 200g grated Mexicana® Original cheese
  • 4 eggs
  • A handful of chopped coriander
  • 8 soft tacos to serve

40 MINS

SERVES 4

MEDIUM

Method:

Warm the oil in a pan and add the onion and bay leaves, soften on a low heat.

Now add the dried chilli flakes, garlic, chopped tomatoes and the diced vine tomatoes. Add salt and pepper to taste.

Cook for 5 minutes. Then generously sprinkle over the Mexicana® cheese. Make 4 wells in the sauce and add the eggs. Pop on the lid and cook for 5 minutes or until your eggs are cooked as you like them.

Sprinkle over the coriander and some black pepper and serve with some warm tacos.

Notes:

This is a delicious breakfast treat for a lazy weekend brunch.

You will need a lidded pan ideally. Serve with warm crusty bread.

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

Stay in touch!

#EmbraceSpice         #EmbraceLife          #EmbraceMexicana

MEXICANA® SPICY CROQUE MONSIEUR

MEXICANA® SPICY CROQUE MONSIEUR

MEXICANA® SPICY CROQUE MONSIEUR

Ingredients:

  • 4 slices of crusty white bread
  • Butter for spreading
  • 4 slices of ham
  • 1 tsp dijon mustard
  • 1 tbsp of ale
  • 2 tbsp mayo
  • 8 slices of Mexicana® cheese
  • 1 tsp dried Ancho chilli
    (use more if you love chilli!)

20 MINS

SERVES 2

EASY

Method:

Pop the grill on and toast the bread. Butter each slice, once browned.

Mix the mayo and ale with the dijon mustard to make a beer-y mustard mayo.

On 2 of the slices of toasted bread add a slick of mustard mayo, sprinkle over the crushed Ancho chilli then add the 2 slices of ham on each piece and 2 slices of Mexicana® cheese. On the other 2 slices top the bread with 2 slices of Mexicana® cheese each. Put all these under the grill until bubbling.

Eat straight away!

Notes:

This is a deliciously comforting treat, and you can also add a dollop of chutney to it if you wish.

You can also make it meat free simply by removing the ham for a spicy veggie snack.

 

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

Stay in touch!

#EmbraceSpice         #EmbraceLife          #EmbraceMexicana