Cheesy Chili Sin Carne with Tortilla Chips
with sweet chili sour cream, lime & corn- Melk (inclusief lactose)
- Gluten
- May contain traces of allergens
Sweet, juicy, and versatile: corn is a staple in Mexican cuisine. It's also a good source of fiber, which supports digestion, as well as vitamins B and C.
Ingredients
70 g
Corn
½ pack
Lentils
(May be present: Gluten)
½ sachet(s)
Mexican-style spices
¼ piece
Lime
½ sachet(s)
Sweet chili sauce
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
1 piece
Carrot
50 g
Sweet chilli tortilla chips
100 g
Passata
½ piece
Romano pepper
½ piece
Garlic
Not included in your delivery
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic.
- Cut the Romano pepper into strips.
- Dice the carrot.
- Drain the corn and the lentils.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
- Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat.
- Fry the garlic, the carrot and the Romano pepper for 4 minutes.
- Add the passata and the Mexican-style spices* and fry for 1 more minute.
- Lower the heat, then stir in the corn and the lentils. Allow to cook gently for 5 minutes, then season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Cut the lime into wedges.
- In a small bowl, combine the sweet chilli sauce with the sour cream.
- Serve the chili sin carne on deep plates and garnish with the cheese.
- Serve the lime wedges, the sweet chili sour cream and the tortilla chips alongside.
