Indulge in this cheesy vegetarian bake at your dinner table which makes for a hearty appetizer
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 1362 |
| Fat | 76g |
| Saturates | 17g |
| Protein | 65g |
| Carbs | 109g |
| Sugars | 15g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the salsa, finely chop a quarter of a red onion, deseed and finely slice two jalapeños. Peel and finely grate one garlic clove. Juice the lime. Finely chop a handful of coriander and mint. Toss everything together and set aside.
For the enchilada filling, peel and finely chop two garlic cloves and one red onion. Finely slice the red chilli, removing the seeds if desired.
Heat the oil in a medium-sized pot. Sauté the chopped garlic and onion together over a medium heat. Sauté for 5 minutes or until tender before adding the cumin and paprika, sautéing for another 2 minutes or until fragrant. Add the sliced chilli, chipotle sauce, drained beans, and peeled Italian tomatoes, and cook for 5-10 minutes. Season to taste and remove from the heat.
To make the chilli con queso, finely chop the brown onion, poblano pepper, remaining jalapeños, remaining garlic and tomatoes. Grate the cheeses.
Melt the butter in a medium-sized pot over a medium heat. Sauté the onion, chillies and garlic, stirring, until tender but not browned, approx. 8-10 minutes. Add the tomatoes, season with salt, and continue to cook until the juices have evaporated, approx. 6 minutes. Stir in the flour and cook until incorporated, approx. 1 minute. Whisk the milk and continue to cook until the mixture comes to a boil and thickens. Reduce to a low heat, gradually add half of both cheeses, and cook, stirring constantly, until the cheese is completely melted and the queso is smooth. If it seems too thick, stir in a little more milk.
Preheat the oven to 180°C, gas mark 4.
Grease a baking tray and divide the filling between the tortillas, only filling one side of each. Fold the other half over to form a semi-circle and place them in the greased baking dish. Spoon over the chilli con queso and sprinkle over the rest of the cheese.
Bake for 25 minutes or until golden and bubbling.
Serve dressed with the salsa and roughly torn coriander.
