CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Grains |
Sami |
Grigson |
2 |
servings |
INGREDIENTS
3 |
|
Flour tortillas; (17-20cm) |
1 |
|
Shallot; sliced, 1 courgette |
|
|
; (around 330g/12oz) |
|
|
; cut into |
|
|
; matchsticks |
1 |
|
Red pepper; cut into narrow |
|
|
; strips |
2 |
tb |
Olive oil |
2 |
|
Garlic cloves; chopped |
2 |
tb |
Chopped coriander |
1/2 |
tb |
Balsamic vinegar |
90 |
g |
Goat's cheese; crumbled or |
125 |
g |
Grated medium Cheddar |
|
|
Salt and pepper |
1 |
|
Avocado; peeled, stoned, |
|
|
; finely diced |
1 |
|
Small- medium mango; peeled, stoned and |
|
|
; finely diced |
2 |
|
Shallots; finely chopped |
3 |
tb |
Chopped coriander |
|
|
Juice 1 lime |
1 |
|
Red chillies; deseeded, finely (1 |
|
|
To 2) |
|
|
Chopped; salt |
INSTRUCTIONS
FOR THE FILLING
FOR THE SALSA
1 For the Salsa: Mix the ingredients, cover and store in the fridge until
needed. For the Filling: Saute the shallots, courgette and pepper in oil
for 8-10 minutes over a brisk heat until limp and patched with brown.
2 Add the garlic and saute for a few minutes. Draw off the heat and stir in
the coriander, vinegar, pepper and salt. Lay a tortilla on a baking tray.
3 Spread half the vegetable mix over and sprinkle over half the goat's
cheese and half the Cheddar. Lay on a second tortilla and repeat the
filling. Cover with the last tortilla and press down firmly to even out the
levels.
4 Bake at 240c/450f/Gas 8 for 8-12 minutes until the tortillas are crisp
and the cheese melted. Cut into wedges and serve immediately with the
avocado and mango salsa.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.
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