1 cup Monterrey Jack Cheese, grated (use cheddar if unavailable)
½ small red chilli, finely diced
½ small green chilli, finely diced
1 ripe avocado
¼ red onion, finely chopped
½ red chilli pepper, finely chopped
Small bunch of fresh cilantro, finely chopped
Squeeze of lime juice
Salt and pepper to taste
1 pack of hard corn taco shells
Method
Preheat 1 tbsp of the vegetable oil in a large pan over a medium heat and gently fry the onion for 4-5 minutes until soft golden brown. Add the garlic, chillies and cumin and cook for 2 minutes more
Blitz the onion mixture with 2 tbsp of water in a food processor until smooth. Add the tomato paste and the vegetable stock and blitz for 30 seconds more
Preheat the remaining oil in a large pan and fry the Quorn Beef Strips for 4-5 minutes until golden brown then add the chipotle sauce and gently heat. Keep warm until required
To make the queso fundido, add the chillies to the cheese and melt in a pan or in the microwave. Keep warm until needed
To prepare the guacamole, combine all ingredients and season to taste with lime juice, salt and black pepper
Warm the tortillas and fill with Quorn Beef Strips, a spoonful of queso fundido and guacamole
When you visit our website, we use cookies, which are small pieces of information that allow us to maintain your connection to our website. These cookies are not used to collect or store any personally identifiable information.
