Jessie`s Gratinated Chilli Tortillas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g minced beef
- 500 g mushrooms, cut into small pieces
- 2 bell peppers, red, finely chopped
- 3 chilli pepper (s) (habanero or a milder variety), finely chopped
- 0.5 ½ glass chilli pepper (s) (jalapenos), pickled
- 1 can corn
- 1 can kidney beans
- 1 cup crème fraîche
- 1 bag spice mixture (chilli or taco seasoning)
- 200 ml red wine
- 1 point tortilla (s) (wraps)
- 1 point cheese (Gouda), grated
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Fry the minced meat with a little oil in a deep pan (a wok pan is particularly suitable here) and add the finely chopped ingredients. Then add half a glass of jalapenos.
- When everything is well mixed, add 200 ml of red wine and the spice mixture. Finally, the drained kidney beans and corn. Stir everything well and heat briefly once. Preheat the oven to 200 ° C (top / bottom heat).
- Prepare a large baking dish and then prepare one tortilla wrap at a time. Spread the chilli mixture in the middle of the wrap (not too much, as the wrap is still being rolled), then add a tablespoon of creme fraîche before rolling the wrap. Place the opening downwards so that the wrap does not open again. Then prepare the next wrap. Repeat the process until the mold is filled with wraps. Finally, sprinkle the whole thing with the grated Gouda cheese.
- Place the baking dish in the preheated oven. When the cheese runs, you can take it out of the oven and serve. A crunchy salad and a glass of red wine go well with it.
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