San Marcos refried beans with chilpotle
£1.79 (41.6p per 100g)
Pinto Beans (53%), Tomato Puree, Chipotle Peppers (2%), Salt, Vinegar, Sugar, Canola Oil, Paprika
Preparation & Storage
- Molettes4 servings4 Baguette, sliced in half, length-wise1 can of Refried Beans (San Marcos)125 g Parmesan Cheese, grated125 g Cheddar Cheese, gratedPico de Gallo sauce - to taste (San Marcos)DirectionsFill the sliced bread abundantly with refried beans and top with grated cheese before baking the bread at 180°C until the cheese is melted. Accompany with Pico de Gallo sauce to taste.Chicken in Chipotle Sauce4 servings8 pieces of chickenChipotle Salsa - to taste (San Marcos)30/40 g of tomato pureeTender cactus - to taste (San Marcos)2 tablespoons of peanuts or blanched almonds400 g of potatoes, sliced and cooked1 garlic clove1 tablespoon of onion1 tablespoon of parsley1/2 cup of chicken stockDirectionsCook the chicken in water with garlic, onion and parsley. Drain once cooked. Liquefy the Chipotle Sauce with the peanuts and the chicken stock. Add the tomato puree at this stage or leave out of recipe, if desired. Marinade the chicken in this sauce mix, adding the tender cactus and the potatoes. Place in the oven at 180°C for a few minutes.Mexican - Style Pasta (Spaghetti)4 servings250 g of spaghettiPico de Gallo sauce or chipotle - to taste (San Marcos)1 cup of lightly seasoned tomato puree2 tablespoons of chopped garlic and onion250 g of cream80 g of Parmesan cheese, grated or in powder formOregano and PepperChopped ParsleyDirectionsCook pasta until 'al dente' (not overcooked). Fry the garlic and onion in a little bit of butter. Then add the Pico de Gallo sauce and tomato puree, seasoning it all with oregano, pepper and the cream, to taste. Plate the pasta, adding the sauce over it and sprinkling the cheese over top.Enfrijoladas4 servings12 tortillas1 Can of Refried Beans (San Marcos)200 g of grated cheesePico de gallo, chipotle Sauce - to taste (San Marcos)DirectionsThe refried beans are liquefied with water, so as to make a light sauce. The sauce is then added to a pan in which the tortillas are dipped and thereby heated. Then fold in 4 and place them on a tray, covering them with the remaining refried bean sauce, the grated cheese and a sauce of your choosing-Pico de Gallo or BBQ with Chipotle SauceShrimp with Pico de Gallo or Chipotle Sauce4 servings500 g of peeled prawnsPico de Gallo Salsa or Chipotle Salsa (San Marcos)2 tablespoons of mayonnaise4 garlic clovesSalt and pepper - to tasteDirectionsLiquefy the Pico de Gallo or chipotle sauce, the mayonnaise and the garlic, adding salt and pepper to taste. Add the prawns to this mix and place in the oven at 180°C for 15 to 20 minutes.
Once opened refrigerate
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