San Marcos refried beans with chilpotle 430g

£1.79 (41.6p per 100g)

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  • Molettes 4 servings 4 Baguette, sliced in half, length-wise 1 can of Refried Beans (San Marcos) 125 g Parmesan Cheese, grated 125 g Cheddar Cheese, grated Pico de Gallo sauce - to taste (San Marcos) Directions Fill 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 Sauce 4 servings 8 pieces of chicken Chipotle Salsa - to taste (San Marcos) 30/40 g of tomato puree Tender cactus - to taste (San Marcos) 2 tablespoons of peanuts or blanched almonds 400 g of potatoes, sliced and cooked 1 garlic clove 1 tablespoon of onion 1 tablespoon of parsley 1/2 cup of chicken stock Directions Cook 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 servings 250 g of spaghetti Pico de Gallo sauce or chipotle - to taste (San Marcos) 1 cup of lightly seasoned tomato puree 2 tablespoons of chopped garlic and onion 250 g of cream 80 g of Parmesan cheese, grated or in powder form Oregano and Pepper Chopped Parsley Directions Cook 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. Enfrijoladas 4 servings 12 tortillas 1 Can of Refried Beans (San Marcos) 200 g of grated cheese Pico de gallo, chipotle Sauce -to taste (San Marcos) Directions The 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 Sauce Shrimp with Pico de Gallo or Chipotle Sauce 4 servings 500 g of peeled prawns Pico de Gallo Salsa or Chipotle Salsa (San Marcos) 2 tablespoons of mayonnaise 4 garlic cloves Salt and pepper - to taste Directions Liquefy 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.


Component Material Recyclable
Pack Blank Yes

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