Stuffed Soft Flour Tortillas Baked with Cheese Sauce and Tomato Salsa
Serves 3
Prep Time 15 mins
Cooking 15 mins
Level low
Ingredients
- 1 tbsp Olive Oil
- 1 onion, finely chopped
- 2 Garlic cloves, finely chopped
- 1 red chilli, thinly sliced
- 1 red peppers, deseeded and chopped into chunks
- 200g Grated Cheddar Cheese
- 200g Can Mayor sweetcorn, drained
- 2 tbsp Double cream
- Salt and pepper to taste
- 2 tbsp Chopped Fresh Parsley
- 3c Tins Tuna in olive oil, drained
- 4 Soft Tortilla wraps
- 200g Béchamel sauce
- 1 heaped tsp Paprika
- 2 Fresh, deseeded and diced Tomatoes
- Few dressed salad leaves for serving
Fry the onion , garlic, chili and red pepper in oil till soft. Remove off the heat and stir in the sweetcorn, parsley, 100g grated Cheddar cheese and season with salt and pepper. Add in the tuna and double cream and mix together well. Use this mixture to fill the tortillas like cannelloni. Drizzle a little oil into a baking tray and lay over the stuffed tortillas. Mix the paprika with the béchamel sauce and spread over the tortillas. Sprinkle over the remaining grated Cheddar cheese and bake in the oven at 200°C for 10-15 minutes or until golden brown. To serve, drizzle with olive oil, sprinkle over the diced tomatoes and serve with the salad leaves on top.
Recipe by Aceline Media
