Ingredients
- MAGGI® Mashed Potato Flakes 200g
- Cold water 1000ml
- Vegetarian extra mature cheddar cheese, grated (for the filling) 110g
- Vegetarian Red Leicester cheddar cheese, grated (for the filling) 40g
- Spring onion, washed and thinly sliced 20g
- Chives, finely chopped 5g
- Cracked black pepper, to taste
- 10” wholemeal tortillas 10
- Mozzarella cheese, grated 50g
- Vegetable oil 1 tbsp
- Lettuce 150g
- Cucumber 100g
- Red pepper 160g
- Yellow pepper 160g
Method
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- Add the water followed by the potato flakes to a bowl and whisk for 30 seconds. Leave to reconstitute for two minutes.
- After two minutes re-mix and add the mature cheddar, Red Leicester, spring onion, chives, and black pepper.
- Divide the potato mix between the tortillas, (try using an ice-cream scoop) and spread evenly over half the tortilla. Add the mozzarella to the top of the potato.
- Fold the tortillas over to form a semi-circle and lightly brush each side of the tortilla with the vegetable oil.
- Bake in a pre-heated oven at 200⁰C for 8 minutes or until crisp and golden and serve with the salad.
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