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Crispy tortilla bowls with chilli con queso
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spice up your party with a Mexican-inspired warm dip.
Ingredients:
  • 485g pkt Burrito Kit
  • 40g butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 20.00 ml plain flour
  • 2 tomatoes, chopped
  • 80g (1 cup) grated cheddar cheese
  • 50g vintage cheddar, crumbled
  • 55g (1/3 cup) chopped Green Jalapeños
  • 62.50 ml fresh coriander or parsley leaves
Instructions:
  • Preheat the oven to 180°C/160°C fan forced. Arrange four 375ml (1½ cup) ovenproof dishes on a baking tray. Microwave 4 tortillas on High for 20-30 seconds to soften them. Gently fit a tortilla into each dish. Place scrunched foil in each dish to maintain the tortillas' shape. Bake for 10-15 minutes or until the tortilla cases turn light golden and crisp. Take out from the oven, let them cool slightly, and then remove the foil.
  • Prepare a large baking tray by lining it with baking paper. Lightly spray the remaining tortillas with oil and place them on the tray. Sprinkle 2-3 teaspoons of burrito spice mix over the tortillas. Bake for 10-15 minutes, turning once, until they are lightly golden and crisp. Allow them to cool before breaking them into pieces.
  • In a saucepan over medium heat, melt butter. Sauté onion until softened, then add garlic and cook briefly. Stir in flour and cook for a minute. Remove from heat. Slowly pour in milk, stirring until smooth. Return to heat and cook, stirring constantly until mixture boils and thickens.
  • Combine half of the tomato and 2 teaspoons of burrito spice mix in the pan. Cook and stir for 1-2 minutes until well mixed. Lower the heat and stir in the combined cheeses until melted. Add half of the jalapeño and stir to combine. Spoon the cheese mixture into the tortilla cups. Garnish with the remaining tomato, jalapeño, and coriander. Serve with mild Mexican salsa and crispy tortilla pieces for dipping.

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