Recipe: Baked Tortilla Sandwich
Well, it's been a while since I've blogged... so, in lieu of writing anything important, here's a recipe!
This is one of those recipes that came about on a Sunday evening when i was scanning the cupboards and fridge trying to work out a meal from the various bits and pieces. And, somewhat suprisingly given the odd combinations of ingredients and techniques, it worked quite well - and it was even better eaten cold as a 'sandwich' for lunch the next day!
The hardest thing I've found about this recipe is what to call the damn thing - I've settled, for the time being, on calling it the
Baked Totilla Sandwich
Serves 4
1 onion, chopped.
1 Tbsp olive oil.
200g of quality smoked bacon, coarsely chopped.
1 Tbsp chilli powder.
400g tin of chopped "mexican flavour" tomatoes.
200g of frozen vegetables - peas, mixed vegies, stirfry mix, etc
400g tin of kidney beans, drained and rinsed.
250g of aged cheddar cheese, grated.
5 flour tortillas.
Tabasco sauce (optional).
Heat the oil in a large pan or wok, then stir-fry the onion over a medium-low heat until soft. Add the bacon, and continue to gently cook until browned. Then stir in the chilli powder until mixed and fragrant.
Add the tomato, stir and cook over a low heat for about five minutes, until slightly thickened. Then add the frozen vegies, stir, then cook for another few minutes. When vegies are cooked through, add the beans, stir and continue to cook over a low heat until warmed through.
If you'd like a bit more kick, feel free to add some drops of tabasco sauce.
Heat oven to about 180 degrees C.
On a baking tray or large baking pan, place flat one of the tortillas. Lightly cover with a portion of the tomato and bean sauce, then sprinkle over a handful of the grated cheese. Place the next tortilla on top, gently pressing it down, then repeat the layers three more times. Sprinkle the remaining cheese over the topmost tortilla, then bake for about 10 minutes, until cheese is melted.
Serve with shredded lettuce, chopped tomatos and a dollop of sour cream.
Also great eaten cold as a sandwich!
This is one of those recipes that came about on a Sunday evening when i was scanning the cupboards and fridge trying to work out a meal from the various bits and pieces. And, somewhat suprisingly given the odd combinations of ingredients and techniques, it worked quite well - and it was even better eaten cold as a 'sandwich' for lunch the next day!
The hardest thing I've found about this recipe is what to call the damn thing - I've settled, for the time being, on calling it the
Baked Totilla Sandwich
Serves 4
1 onion, chopped.
1 Tbsp olive oil.
200g of quality smoked bacon, coarsely chopped.
1 Tbsp chilli powder.
400g tin of chopped "mexican flavour" tomatoes.
200g of frozen vegetables - peas, mixed vegies, stirfry mix, etc
400g tin of kidney beans, drained and rinsed.
250g of aged cheddar cheese, grated.
5 flour tortillas.
Tabasco sauce (optional).
Heat the oil in a large pan or wok, then stir-fry the onion over a medium-low heat until soft. Add the bacon, and continue to gently cook until browned. Then stir in the chilli powder until mixed and fragrant.
Add the tomato, stir and cook over a low heat for about five minutes, until slightly thickened. Then add the frozen vegies, stir, then cook for another few minutes. When vegies are cooked through, add the beans, stir and continue to cook over a low heat until warmed through.
If you'd like a bit more kick, feel free to add some drops of tabasco sauce.
Heat oven to about 180 degrees C.
On a baking tray or large baking pan, place flat one of the tortillas. Lightly cover with a portion of the tomato and bean sauce, then sprinkle over a handful of the grated cheese. Place the next tortilla on top, gently pressing it down, then repeat the layers three more times. Sprinkle the remaining cheese over the topmost tortilla, then bake for about 10 minutes, until cheese is melted.
Serve with shredded lettuce, chopped tomatos and a dollop of sour cream.
Also great eaten cold as a sandwich!