Tortilla ( makes 8 large)
| Fine Cornmeal / 00 flour | 450g / 1lb |
| Salt | Pinch |
| Olive Oil | 2 Tablespoons |
| Tepid Water | 600ml / 1 1/4pt |
Mix the flour, salt and olive oil. Add the water slowly, kneading for about 5 minutes until soft and slightly sticky. Cover with a damp cloth and leave. Divide into balls of dough the size of 50p. Roll each ball to 10cm in diameter and to 2mm thickness. Heat in a dry pan.or griddle. Cook until the tortilla changes colour. Turn over and repeat. Keep warm until needed.
Chicken Fajitas (makes 2 )
| Cooked Tortillas | 4 ??? |
| Chicken Breast | 1 |
| Peppers | 1 |
| Mushrooms | 4 |
| Onion | ½ |
| Chillies | 1 |
| Jalepenos | 2 |
| Cajun/Fajita Spice | 1 Teaspoon |
| Garlic | 1 Clove |
| Vegetable Oil | Splash |
| Salsa | 1 Teaspoon |
| Soured Cream | 1 Teaspoon |
| Guacamole | 1 Teaspoon |
| Grated Mozzarella | 60g / 2oz |
Slice the peppers, mushrooms, onion and chillies. Crush the garlic. Slice the chicken and mix with the spices for 5 minutes. Heat a sauté pan with oil. Cook the chicken for 5 minutes. Add the onions, then the garlic chillies and mushrooms, then the jalapenos.
Place half the mixture in the middle of a tortilla. Sprinkle with cheese, salsa, soured cream and guacamole. Roll.
Guacamole (serves 4)
| Tomato | 1 |
| Limes | 2 |
| Ripe Avocado | 3 |
| Onion | ½ |
| Ground Cumin | Pinch |
| Chilli | To Taste |
| Coriander | 4 Sprigs |
Skin, de-seed and chop tomato. Chop coriander. Chop onion. Juice limes. Dice avocado flesh. Mix with lime juice then mash. Add onion, cumin, chilli and coriander. Serve with tortilla chips and batons of raw vegetables. If using as a sauce and not a dip, then add salt.
Chilli Con Carne (serves 6-8)
| Lean Mince | 1 Kg / 2.2lb |
| Chicken Stock | 225ml / 1/2pt |
| Onions | 3 |
| Garlic | 4 Cloves |
| Fresh Oregano | 2 Tablespoons |
| Jalapeno Chillies | 2 |
| Chilli Powder | ½ Teaspoon |
| Chopped Tomatoes | 2 x 400g Tins |
| Kidney Beans | 2 x 500g Tins Cooked |
| Tomato Puree | 2 Tablespoons |
| Plain Flour | 2 Tablespoons |
| Vegetable Oil | splash |
| Plain Flour | 2 Tablespoons |
Chop the oregano, onions, garlic and jalapeno. Drain the kidney beans. Heat the stock. In a hot pan, put the beef. Season. Seal. Add onions, garlic and chillies. Cook for 5 minutes. Add the chilli powder, tomatoes and tomato paste. Dust with the flour and stir in for 4 minutes. Add the stock, kidney beans with the tomatoes. Bring to the boil. Simmer for 30 minutes. Add the oregano. Season. Serve with tortilla.
Tomato Salsa (serves 2)
| Ripe plum tomatoes | 2 |
| Pepper | ¼ |
| Red onion | ¼ |
| Olive oil | 4 tablespoons |
| Coriander | 1 sprig |
| White wine vinegar | 1 tablespoons |
Chop the tomatoes, onion, pepper and coriander. Finely chop two tomatoes along with the pepper, onion, coriander, oil and vinegar. Mix together.
Potato & Chorizo Quesadillas (serves 4)
| Tortillas | 4 |
| Potatoes | 350g / 12 Oz |
| Onion | ½ |
| Garlic | 2 Cloves |
| Green Chilli | 1 Small |
| Mature Cheddar | 100g / 3oz |
| Mozzarella | 100g / 3oz |
| Olive Oil | Splash |
| Thyme | 1 sprig |
| Chorizo | 200g / 7oz |
Finely chop the onion. Chop the chilli and garlic. Dice the chorizo. Grate the cheese and mix both cheeses together. Boil the potatoes until soft. Crisp in the oven. In a pan heat a little oil and cook the onion, garlic and chilli till soft. Add the chorizo and potato. Add the thyme. Spread the mixture onto one half of a tortilla.. Sprinkle with the cheese. Fold in half and brush with a little. Cook in pan until crisp. Turn over and colour the other side. Cut into portions to serve. Serve with salsa.
Nachos
Cut up tortillas then cook in oven for 3-4 minutes until crisp and brown.
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