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November 16, 2016

MEXICAN CHEESE AND TOMATO BAKE

Ingredients:
Olive oil - 1 tbsp
Onion - 1 (chopped)
Spring onions - 2 (sliced)
Garlic clove - 1 (crushed)
Dried oregano - 1/2 tsp
Cumin powder - 1/2 tsp
Crushed tomatoes - 400 gms 
Double or whipping cream - 250 ml
Tabasco sauce to taste
Mild cheddar cheese - 115 gms (grated)
Fresh coriander leaves -1 tbsp
Tortilla chips - 175 gms
Coriander leaves to garnish

Method:

  • In a baking dish, place oil, onion, spring onions, garlic, oregano and cumin. Elevate dish on trivet or rack.
  • Cook onion mixture, covered, on high for 3 minutes, or until onion softens slightly, stirring halfway through cooking.
  • To onion mixture, add tomatoes, cream and tabasco sauce.
  • Cook on high for 7-8 minutes, until sauce thickens, stirring twice.
  • Meanwhile, in mixing bowl, toss grated cheese with coriander until well mixed.
  • Remove tomato sauce from oven. Pour half of sauce into jug; reserve.
  • Cover remaining tomato sauce in baking dish with half of tortilla chips and half of cheese mixture; pour over reserved tomato sauce. 
  • Add another layer of tortilla chips cheese mixture.
  • Cook on high for 4-5 minutes, until cheese melts and tomato sauce is bubbling, rotating dish halfway through cooking.
  • On heatproof surface, allow dish to stand for 5 minutes.
  • Garnish with coriander leaves before serving.




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