MEXICAN CHEESES RECIPES

Steps:

• Heat oven to 350°F.
• Unroll dough onto work surface. If using crescent dinner rolls, press seams and perforations to seal. Cut dough into about 2-inch squares.
• Remove wax coating from cheeses. Place 1 cheese on each square. Bring dough up around cheese; seal so dough completely covers cheese. Place seam side down on ungreased cookie sheet.
• Bake 12 to 15 minutes or until puffed and light golden brown. Remove from cookie sheet to serving platter. Cool slightly.
• Meanwhile, in medium bowl, stir together remaining ingredients until well combined.
• Drizzle syrup mixture over tops of wrapped cheeses. Serve warm.

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3.
• Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.
• Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.
• Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.
• Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers.
• Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.