Cajun Spiced Cheese Tortillas
with roast potatoes and sweet chilli sauce
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
Dietary Fiber0 g
Protein39.2 g
Cholesterol0 mg
Salt4.94 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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- 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.
