Recipes
Date posted: 11/01/2021
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.