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£1.60 eachEd Smith's recipe is filling enough to work as a family meal, and also great over the festive period when television, slouching on sofas and grazing combine. There are a few elements, but the squash, queso and salsa can all be made ahead and after that, it’s an assembly of moreish things. I used a mix of blue and white tortillas purely for aesthetics.
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Preheat the oven to 220ºC, gas mark 7. Spread the squash over 1-2 baking sheets, with enough space around the chunks so it roasts rather than bakes. Drizzle with the oil, sprinkle with the spices and salt, then mix well and roast for 30-35 minutes until tender and singed. Set aside.
For the queso, warm the evaporated milk in a small saucepan, then whisk in the cheeses until melted and combined. If making in advance, gently reheat until runny.
For the salsa, combine the chillies, shallot and coriander stems in a small bowl. Add the salt and sugar, mix and leave for a few minutes, then stir in the lime juice and oil.
To assemble, spread and mix the tortillas over 1-2 roasting tins or other ovenproof dishes. Spoon the queso in streaks over the tortilla chips, add the chopped tomatoes, then scatter over the squash, kidney beans, sweetcorn and cheese. Bake for 10-15 minutes, until the Cheddar is bubbling and the other ingredients slightly singed.
Dollop the yogurt over the tortillas, with lashings of salsa, the chopped coriander and reserved coriander leaves from the salsa.
Typical values per serving when made using specific products in recipe
Energy | 3,035kJ/ 727kcals |
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Fat | 37g |
Saturated Fat | 12g |
Carbohydrates | 69g |
Sugars | 21g |
Fibre | 15g |
Protein | 23g |
Salt | 2.3g |
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