OLD EL PASO FLOUR TORTILLAS RECIPES

Steps:

• Preheat the oven to 220°C / gas mark 7.
• To make the cheese sauce, melt the butter in a saucepan and remove from the heat. Stir in the sifted flour.
• Return the pan to the heat and gradually add the milk, just a little at a time. Stir well after each addition, making sure all the milk is incorporated before adding more. Continue until all the milk is mixed in, and then cook very gently on a low heat for another 5 minutes.
• Stir in 150 g of the cheddar cheese and the cayenne pepper and season to taste. Set aside. (Alternatively, use 570 ml shop-bought cheese sauce.)
• Heat the olive oil in a large frying pan and gently fry the onion until soft and translucent. Add the garlic and fry for a couple of minutes before adding the chicken pieces. Turn up the heat and cook the chicken for around 5 minutes until no pink remains.
• Throw in the slices of pepper and the seasoning mix from the Dinner Kit and stir fry for a couple more minutes. Drain the black beans, stir these in, along with the pack of salsa from the Dinner Kit, and warm it all through.
• Spoon half of the cheese sauce into the base of a 20 cm round baking dish. Lay a tortilla on top, followed by a third of the chicken mixture. Repeat this twice more, followed with the final tortilla. Cover with the remaining cheese sauce and the remaining grated cheese.
• Bake in the oven for 15 to 20 minutes until golden and bubbling on top. Serve with a simple salad.

Steps:

• Pierce the soft flour tortillas package and warm it in the microwave for 35-45 seconds.
• Using the back of a spoon, spread a thin layer of the refried beans over each tortilla, almost to the edge. The refried beans help to hold the ingredients and tortillas together.
• Add cooked rice, again spreading with the back of a spoon, leaving a gap of about 3cm from the edge of the tortilla.
• On top of the rice, add sliced avocado forming a rectangular shaped “column”. Fresh ingredients like lettuce, red cabbage, or tomato work great, too.
• Use a fork to shred the leftover chicken into bite-sized chunks and layer on top of the column of avocado.
• Alternatively, to prepare uncooked chicken, place oil in large frying pan over a medium heat, add the chicken and cook until the meat is golden in colour no longer be pink inside.
• Spoon a dollop of salsa on top of the chicken.
• Sprinkle grated chicken on top of the salsa.
• Option: add your favourite Mexican garnishes like coriander, chillies, radishes, or a squeeze of lime. TO SERVE: Now it’s time to roll. Position the tortilla, so the “column” runs left to right and fold in the two sides using both hands. Then tightly roll the tortilla from the bottom to the top while maintaining the edges’ firm grip. Cut the burrito in half and serve with crisps, tortilla chips, or even French fries. Or, for a more authentic Mission Burrito style, wrap the burrito in foil — perfect for packed lunches or on the go.
• Now it’s time to roll. Position the tortilla, so the “column” runs left to right and fold in the two sides using both hands.
• Then tightly roll the tortilla from the bottom to the top while maintaining the edges’ firm grip.
• Cut the burrito in half and serve with crisps, tortilla chips, or even French fries.
• Or, for a more authentic Mission Burrito style, wrap the burrito in foil — perfect for packed lunches or on the go.