CHILI CON CARNE WITH RICE AND PADRÓN PEPPERS

Reference; 27292

Ingredients:

Chili con carne Exquisitarium
Potatoes
Mozzarella cheese
Jalapenos
Cheddar sauce

Without the need to defrost beforehand, we pierce the top of the chili con carne tray at several points and microwave for 8 minutes at 800W.

We boil the potatoes, once cooked we peel them and cut them into thick slices.

Arrange the slices on a non-stick baking tray, previously greased with a little oil, cover them with chili con carne and sprinkle them with mozzarella cubes, cook them for 5 minutes at 190ºC or until they are gratin.

We serve the potatoes decorating them with some jalapeño slices and some strings of cheddar sauce around them.

Cheddar sauce:

Ingredients

– 200g cheddar sauce

– 100g of milk

– 1 tablespoon cornstarch

– 1 knob of butter

-1 tablespoon of cream cheese

 

We heat the milk with the butter, once hot we put the cheddar cheese and stir it until it is diluted. We add a little more milk with cornstarch, letting it boil to get a thicker texture and we finish with the cream cheese.

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