Premium 1 & Quick: 25 min - veggie - taco/wrap/couscous/or grains - use EID: witte grillkaas
with an avocado-cucumber salad and corn salsaCalorieën
:
1330 kcalEiwit
:
60.4g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkAllergenen:
- Melk (inclusief lactose)
- Tarwe
- Gluten
- Mosterd
- Soja
- Ei
- Mosterd
- Soja
- Kan sporen van allergenen bevatten
- Selderij
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
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.
