Mexican Recipe|Veg Tortilla Stack|Savoury Stack Cake|Whole Wheat Tortilla Stack with Veg Mixture #53
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Cheesy Tortilla Stack Cake
Ingredients:
Whole Wheat Tortilla
Tomato Salas (fresh or can)
Red Chilli Pepper
Oregano
Pepper
Stuffing - 1
Paneer
Hand mashed Rajma
Spinach
Garlic,Onion,Ginger
Stuffing - 2
Grated Cauliflower
Grated Carrot
Grated Potato
Hand mashed Black Beans
Onion
Another Mexican Recipe
Vegetable Mexican Quesadilla
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Barb's Mexican Style Tortilla Stack
Barb shows us her delicious and easy-to-make Mexican Style Tortilla Stack! It's a great twist to your regular tortillas and a great snack to try with the family.
Beef and Cheddar Tortilla Stack
*Ingredients*
beef stock, cheddar, cherry tomatoes, ground beef, pepper, salt, spring onion, sweet corn, tortilla, vegetable oil, yogurt, seven spice
*Recipe*
Preheat the oven to 360°F/180°C.
Heat the oil in a skillet over medium heat. Add the ground beef and start cooking it. Pour the beef stock and season with 7 spice, salt, and pepper. Mix with a spatula and cook the meat for about 10-12 minutes.
Divide the ingredients in four equal parts.
Take one tortilla wrap and top it with one part of the ground beef, cherry tomatoes sweet corn, spring onion, and shredded Cheddar. Repeat with Bake the dish for 10 minutes.
Top it with any leftover ingredients, and serve with a light drizzle of yogurt.
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Cheesy Ground Beef Quesadillas
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
These Cheesy Ground Beef Quesadillas are made with a homemade spice mix, two different cheeses and bulked out with black beans and red pepper. Better still, they're SO easy to make! Makes 6 bulky folded quesadillas. I recommend serving one of these each with a side (fries/wedges). Chris x
FULL RECIPE POST:
Cheesy Ground Beef Quesadillas | Serves 6
????INGREDIENTS????
6 8 Flour Tortillas
2 tbsp Olive Oil, or as needed
Beef:
1lb / 500g Lean Ground Beef
1/2 cup / 125ml Water or Low Sodium Beef Stock
1 heaped tbsp Tomato Puree (Tomato Paste in US)
2 tsp each: Paprika, Cumin
1 tsp each: Garlic Powder, Oregano, Salt
1/2 tsp each: Onion Powder, Cayenne Pepper, Cornstarch/Cornflour (see notes)
1/4 tsp Black Pepper
Olive Oil, as needed
Fillings:
1.5 cups / 150g Monterey Jack, shredded
1/5 cups / 150g Cheddar, shredded
1 small Red Pepper (bell pepper), finely diced
1 small White Onion, finely diced
1/2 can Black Beans, rinsed
1 cup Pickled Jalapenos, sliced (optional)
????METHOD????
In a small bowl, combine 2 tsp paprika & cumin, 1 tsp garlic powder, oregano & salt, 1/2 tsp onion powder & cayenne pepper and 1/4 tsp black pepper. Place to one side.
Add a drizzle of olive oil to a pan over medium heat and add your onion and red pepper. Fry until softened, then scrape to the outside of the pan. Add in your beef and break up with a wooden spoon. Once browned, incorporate your onion/pepper, then mix in your spices.
Add 1 tbsp tomato puree/paste and fry with the beef for a few mins. Deglaze the pan with 1/2 cup water/beef stock, then stir in 1/2 tsp cornstarch/cornflour (or 2-3 tbsp liquid and no cornstarch/cornflour). Add 1/2 can black beans and allow to simmer and reduce for 5mins, stirring occasionally.
Once fully reduced (beef should be juicy, with no liquid in pan) take off heat and pour into a bowl. Allow the beef to rest until it stops steaming (important).
Meanwhile, wipe out pan with a paper towel.
Brush one side of each of your tortilla wraps and place one oil side down in the pan with the heat off. Sprinkle over 1/4 cup of cheese, then around 1/2 cup beef (or 1/6th of the mixture) top with a few jalapenos (optional) then finish with another 1/4 cup of cheese. Fold over and repeat with another one next to it. Switch on heat a medium and fry for a few mins each side, or until golden and hollow to tap.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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