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Chicken Fajita Rice with Cheese and Tomato Quesadila from Shelley Anderton
Shepherds Pie Mexican Style from Jo Bryan
Simply Better Cheese on Toast by Steve Johnson
Tasty tortilla snacks By Janette Bashall
Mexican Cannelloni by Cheryl Pasquier
Southwestern Super Soup by Linda Hutson
Mexican Pizza By Shirley Hopkinson
Quick Kick Lasagne by Anna Guest
Jalapeno Cream Soup By Julie McGucken
BBQ Beef Fajitas and Sangria by Deidre Steain
Tasty tortilla snacks
By Janette Bashall
By Janette Bashall
As a snack or accompaniment, cut tortillas into quarters and fry each quarter for a few seconds in a hot pan with a tiny amount of oil.
Once slightly browned place them in an oven proof dish and sprinkle with Ilchester Mexican cheese and put under the grill.
They are lovely served with tomato salsa and/or guacamole or as an accompaniment with fajitas or chilli.
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