Mini-tortilla's with grill cheese
with an avocado-cucumber salad and corn salsaCalories
:
1330 kcalProtein
:
60.4g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
- Tarwe
- Gluten
- Mosterd
- Soja
- Ei
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
4 piece
Mini tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
70 g
Corn
½ piece
Romano pepper
½ piece
Red onion
25 g
Sriracha mayo
(Contains: Mosterd, Soja, Ei)
½ piece
Lime
½ piece
Persian cucumber
piece
Cucumber
5 g
Fresh coriander & mint
(May be present: Selderij)
½ piece
Avocado
¼ sachet(s)
Mexican-style spices
Not included in your delivery
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
1 tablespoon
White wine vinegar
½ tablespoon
Sugar
Nutrition Values
Energy (kJ)5564 kJ
Calories1330 kcal
Fat81.6 g
Saturated Fat47 g
Carbohydrate86.3 g
Sugar26.5 g
Dietary Fiber10.8 g
Protein60.4 g
Salt7.8 g
Potassium299.5 mg
Calcium39.9 mg
Iron1.6 mg
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.
Utensils
•Small Bowl
•Bowl
•Grill or Frying Pan
•Baking Sheet with Baking Paper
Cooking Steps
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.
