Recipe: Chilli cheese tortillas with apple and jalapeno slaw

By Donna Hay

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Chilli cheese tortillas with apple and jalapeno slaw. Photo / Supplied
Chilli cheese tortillas with apple and jalapeno slaw. Photo / Supplied

Serves 4

2 bulbs baby fennel, thinly sliced
2 granny smith apples, thinly sliced
1 Tbsp pickled jalapenos, chopped
2 Tbsp lime juice
1/2 cup whole-egg mayonnaise
Sea salt and cracked black pepper
8 long red chillies
1/2 cup oregano leaves
2 Tbsp olive oil
8 small tortillas
100g manchego or cheddar cheese, sliced

1 Place the fennel, apple, jalapenos, lime juice, mayonnaise and salt and pepper in a bowl and mix to combine. Set aside.

2 Preheat oven to 200C.

3 Place chillies and oregano on a baking tray, drizzle with the oil and sprinkle with salt and pepper.

4 Roast for 10-15 minutes or until the skins are golden and blistered.

5 Allow to cool slightly and remove the skins and seeds from the chillies.

6 Top half of the tortillas with the chillies, oregano and cheese and sandwich with the remaining tortillas.

7 Preheat a chargrill pan or barbecue over high heat.

8 Add the tortillas and cook for 1-2 minutes each side or until the cheese is melted and the tortillas are golden.

9 Serve with the apple and jalapeno slaw.

Tips and tricks

To thinly slice the fennel and apple for the slaw, use a mandolin. You can find jalapenos in the condiments aisle of supermarkets.

Manchego is a Spanish sheep's milk cheese available from delicatessens and specialty food stores. You can also use another good melting cheese such as cheddar.

* For more recipes by Donna Hay click here.

- NZ Herald

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