Premium 1 & Quick: 25 min - veggie - taco/wrap/couscous/or grains - use EID: witte grillkaas
with an avocado-cucumber salad and corn salsa
Allergenen:
Melk (inclusief lactose)
•Tarwe
•Gluten
•Mosterd
•Soja
•Ei
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
200 gram
Witte grillkaas
(Bevat: Melk (inclusief lactose))
4 stuk(s)
Mini-tortilla's
(Bevat: Tarwe, Gluten Kan bevatten: Mosterd, Soja)
70 gram
Mais in blik
½ stuk(s)
Rode puntpaprika
½ stuk(s)
Rode ui
25 gram
Sriracha-mayo
(Bevat: Mosterd, Soja, Ei)
½ stuk(s)
Limoen
½ stuk(s)
Mini-komkommer
stuk(s)
Komkommer
5 gram
Verse koriander en munt
(Kan bevatten: Selderij)
½ stuk(s)
Avocado
¼ zakje(s)
Mexicaanse kruiden
Zelf toevoegen
½ el
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
1 el
Wittewijnazijn
½ el
Suiker
Benodigdheden
•Kleine kom
•Kom
•Grillpan of koekenpan
•Bakplaat met bakpapier
Instructies
1
- Preheat the oven to 200°C.
- Chop the onion into half rings. In a small bowl mix the vinegar and sugar. Add the onion.
- Zest the lime. Cut half of the lime into wedges and juice the rest into a small bowl.
- Dice the Romano pepper.
- Finely chop the mint leaves. Roughly chop the coriander leaves and stems.
2
- Dice the cucumber and avocado. Mix both in a bowl with the coriander. Add 1/2 tbsp of lemon juice per person. Season to taste with salt and pepper.
- In another bowl mix the corn, Romano pepper, honey, mint and 1/2 teaspoon of lime zest. Season to taste with salt and pepper.
3
- Pat the cheese dry with kitchen paper and cut into strips of no more than 1cm. Heat a clean non-stick frying pan over medium-high heat and fry the cheese for 6 - 8 minutes until evenly golden-brown and crispy (see tip).
- Lay the tortilla's on a parchment-lined baking sheet. Drizzle some oil over the tortilla's and sprinkle the mexican herbs on top. Warm the tortillas in the oven for 2 - 4 minutes.
Tip: wait until the rest of the dish is nearly ready before you start frying the cheese, so you can serve it straight from the pan.
4
- Serve the tortilla's with on the side the cucumber-avocado salad, cornsalsa, sriracha mayonaise, lime wedges and pickled red onion.
