Method:

1. MIx all the ingredients together for the sauce and put to one side.
2. Mix the minced beef and chopped onion together with a little seasoning. Split the mixture in half and roll to form two balls, now flatten with the palm of your hand to make two burger patties.
3. Place a pan on a medium to high heat with a drizzle of oil. Place in the burgers and cook for 5-6 minutes either side until cooked through. Place on slices of Mexicana and allow to melt.
4. Toast your two buns, spread on your sauce, now layer up your lettuce, tomato burger and gherkins and serve.

Method:

1. Finely chop your garlic and mix it with the softened butter.
2. Slice your bread in half lengthways, then spread each half with a generous helping of the garlic butter.
3. Lay slices of Mexicana cheese over the bread. Sprinkle with some chopped jalapeños and bake in a pre heated oven at 180℃ until the bread is crisp and the cheese has turned golden.

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.