Cajun Spiced Golden Cheese Tortillas

Name: Cajun Spiced Golden Cheese Tortillas with roast baby potatoes and sweet chilli sauce
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 500 grams Baby Potatoes; 200 grams Grilling Cheese; 1 unit(s) Bell Pepper; 1 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; ½ tsp Sugar; to taste Oil; to taste Salt; to taste Pepper; to taste Water

with roast baby 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

•Family Friendly

Allergens:

Milk

•Sulphites

•Wheat

•Egg

•Mustard

The quantities provided above are averages only.

Total40 minutes

Cooking Time45 minutes

DifficultyMedium

Ingredients

Serving amount

500 grams

Baby Potatoes

200 grams

Grilling Cheese

(Contains: Milk)

1 unit(s)

Bell Pepper

1 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

½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3718 kJ

Energy (kcal)889 kcal

Fat41.4 g

of which saturates23 g

Carbohydrate95.2 g

of which sugars28.8 g

Dietary Fiber9.5 g

Protein34.3 g

Cholesterol0 mg

Salt6.24 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 bell 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 (preferably non-stick) over high heat with a drizzle of oil.
Once hot, add the bell 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 (per 2P) and a drizzle of oil.
Just before serving, add the salad leaves 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.
Divide the potatoes between plates.
Pop the warmed tortillas, salad, cooked bell pepper and golden cheese and sweet chilli sauce into separate serving bowls.
Assemble yourself at the table.