Chili con carne Exquisitarium
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.
– 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.