Cajun Spiced Cheese Tortillas

Name: Cajun Spiced Cheese Tortillas with roast potatoes and sweet chilli sauce
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 400 grams Baby Potatoes; 200 grams Grilling Cheese; 1 unit(s) Bell Pepper; 2 sachet(s) Sweet Chilli Sauce; 2 sachet(s) Cajun Spice Mix; 1 sachet(s) Red Wine Vinegar; 40 grams Salad Leaves; 8 unit(s) Tortilla; 2 sachet(s) Mayo; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar; to taste Water

with roast potatoes and sweet chilli sauce

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Fried to perfection and coated in a smoky cajun spice mix, golden grilling cheese is the star of this recipe. These tortillas are also topped with a tart salad and tender slightly sweet pepper. All accompanied by the perenially popular potato.

Tags:

Veggie

Allergens:

Milk

•Sulphites

•Wheat

•Egg

•Mustard

The quantities provided above are averages only.

Total40 minutes

Cooking Time45 minutes

DifficultyMedium

Ingredients

Serving amount

400 grams

Baby Potatoes

200 grams

Grilling Cheese

(Contains: Milk)

1 unit(s)

Bell Pepper

2 sachet(s)

Sweet Chilli Sauce

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

40 grams

Salad Leaves

8 unit(s)

Tortilla

(Contains: Wheat)

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Nutrition Values

Energy (kcal)904 kcal

Energy (kJ)3781 kJ

Fat41.3 g

of which saturates22.1 g

Carbohydrate94 g

of which sugars18.5 g

Protein39.2 g

Salt4.9 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm chunks.
Pop the potatoes onto a large baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Meanwhile, drain the grilling cheese, then cut into slices (4 per person).
Place the cheese in a bowl of cold water and leave to soak.
Halve the pepper and discard the core and seeds. Slice into thin strips.
In a small bowl, combine the sweet chilli sauce and mayo. Set aside.

Place a large pan over high heat with a drizzle of oil.
Once hot, add the pepper and fry, stirring, until softened, 3-4 mins.
Remove from the pan and cover to keep warm.
Wipe the pan and return to medium-high heat with a drizzle of oil.

Remove the cheese slices from the water and pat dry with kitchen paper.
Rub each cheese slice with cajun spice mix, ensuring to coat both sides.
Once the pan is hot, add the cheese and fry until golden, 2-3 mins each side.

Meanwhile, in a large bowl for the salad, mix the vinegar together with ½ tsp sugar and 2 tbsp oil (double both for 4p).
Just before serving, add the rocket to the bowl and toss to coat in the dressing.
Pop the tortillas into the oven to warm through, 1-2 mins.

Once golden, remove the cheese from the pan and cut each slice in half.
Pop the warmed tortillas onto your plates and spread a spoonful of sweet chilli mayo over each.
Top with the rocket salad, cooked peppers and golden cheese.
Serve the potatoes alongside.