Tout le monde aime les burritos, et cette recette simple est idéale pour un dîner de milieu de semaine. C'est aussi une excellente façon d'utiliser les restes d'un ragoût de haricots chili ou d'un chili con carne. Ajoutez beaucoup de Red Devil épi...
Tout le monde aime les burritos, et cette recette simple est idéale pour un dîner de milieu de semaine. C'est aussi une excellente façon d'utiliser les restes d'un ragoût de haricots chili ou d'un chili con carne. Ajoutez beaucoup deRed Devil épicé , notre cheddar affiné avec une touche de piment, et servez le tout avec une salade d'accompagnement rafraîchissante.
Method
Heat up the leftover chilli and keep it warm until needed.
Using a heavy-bottomed griddle pan, dry-fry the tortillas for approximately 10-15 seconds, one after the other, so they are pliable and soft. Remove from the pan and keep warm.
Mix the hot chilli bean stew and cooked rice, split the mixture evenly and place it down the centre of each of the tortillas. Top each one with layers of spring onions, avocado, salsa, chopped coriander and 25g Red Devil.
Fold over two outside edges of one tortilla to encase the filling, then tightly roll it up. Turn it over, so the seam of tortilla is face down and place back in the pan for a few minutes to make it toasted and crispy. Repeat with the other tortilla.
Sprinkle them with the remaining cheese and serve them immediately with a crisp green salad.
Method
Heat up the leftover chilli and keep it warm until needed.
Using a heavy-bottomed griddle pan, dry-fry the tortillas for approximately 10-15 seconds, one after the other, so they are pliable and soft. Remove from the pan and keep warm.
Mix the hot chilli bean stew and cooked rice, split the mixture evenly and place it down the centre of each of the tortillas. Top each one with layers of spring onions, avocado, salsa, chopped coriander and 0.9oz Red Devil.
Fold over two outside edges of one tortilla to encase the filling, then tightly roll it up. Turn it over, so the seam of tortilla is face down and place back in the pan for a few minutes to make it toasted and crispy. Repeat with the other tortilla.
Sprinkle them with the remaining cheese and serve them immediately with a crisp green salad.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
This Summer mac and cheese is a fresh, seasonal twist on a comforting classic. Al dente pasta is tossed with sweet peas and broccoli before being coated in a rich, creamy cheese sauce made with tangy Dijon mustard and bold Green Thunder cheese. Baked until golden and bubbling, it's everything you love about a traditional mac and cheese recipe, with a vibrant vegetable-packed upgrade.Recipe created by @izzycooksstuff on Instagram
This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan meal that's perfect for everything from weeknight dinners to relaxed entertaining. Whether you're searching for a satisfying chorizo orzotto or simply a new way to enjoy orzo, this flavour-packed recipe is sure to become a firm favourite.Recipe created by @rhindanddine on Instagram.
Take your campfire cooking up a notch with these smoky cheese and charcuterie skewers. Rock Star and Red Devil are skewered with spicy chorizo, chargrilled peppers, sweet tomatoes and pepperoncini, then cooked over open flames until irresistibly melted and lightly charred. Served on crusty bread slathered with our Spiced Tomato & Vodka Chutney, it's a simple yet flavour-packed fireside feast that's made for sharing.
Gather around the campfire and enjoy the irresistible combination of smoky melted Beech Wood and sweet, fiery hot honey. Inspired by classic campfire cooking, these simple cheese s'mores pair golden, gooey chunks of naturally smoked Cheddar with crisp crackers for the perfect fireside snack. Ready in minutes and made with just a handful of ingredients, they're ideal for camping trips, outdoor adventures or cosy evenings spent around the fire.
Fire up the Kamado Joe for the ultimate steak dinner. Thick-cut ribeye is reverse seared for a perfectly blushing centre, then finished with a rich Truffle Trove butter that slowly melts over the meat, coating every slice. Served alongside a crisp radicchio and chicory salad, topped with golden shards of nutty Red Storm cheese. Perfect for summer entertaining, special occasions or taking steak night to the next level.
Red Devil brings a fiery depth of flavour to this smoke-kissed cheeseburger. Hot Honey glazed bacon adds a touch of sweetness that perfectly complements the cheese's warming chilli kick. A bold barbecue favourite sure to delight your guests.
