Spicy Tortilla Triangles with Chunky Salsa
Heating time: 20 Minutes
Heating temperature: Stove Top
Heating mode: Stove TopDownload PDF
Ingredients (48 pieces)
| Amount | Measure | Name |
|---|---|---|
| 80.00 | g | Tortillas, maize flour |
| 100.00 | ml | Oil, Sunflower |
| 25.00 | ml | Oil, Sunflower |
| 300.00 | g | Onions |
| 3.00 | g | Garlic |
| 2.00 | g | Chilli peppers, fresh |
| 425.00 | g | Beans, Red Kidney |
| 500.00 | ml | KNORR Mexican Salsa Sauce 6 x 2L |
| 40.00 | g | Coriander, fresh (Cilantro) |
| 300.00 | g | Cheese, Cheddar |
| 250.00 | ml | Cream, sour (15%) |
Preparation
1. Cut the tortillas into quarter and each quarter into 3.
2. Heat 100ml of the oil in a pan, add a few triangles at a time and fry until crisp and golden.
3. Remove and drain on paper towel.
4. For the topping, heat oil in a pot, add onion, garlic and chilli and fry until tender.
5. Stir in the drain and mashed, bean, Fresh coriander and Knorr Mexican Salsa.
6. Remove from from heat and cool.
7. Spread thetopping on the triangles, sprinkle with cheese and cookkk under a preheated grill until cheese has melted.
8. Serve with Meadowland Sour Creme.
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