4 large soft flour tortillas
3 oz. Cornish Brie, sliced
3 tomatoes, sliced
4 oz. smoked bacon
2 tablespoons sliced jalapeno peppers, drained
3/4 tablespoon vegetable oil
1 (150g) tub of ready made salsa sauce
Salad leaves to serve
Place the flour tortillas on a clean work surface. Cover half of each layer with a layer of Brie, some sliced tomato, bacon and pickled chilies. Season to taste with salt & pepper. Fold in half to cover the filling. Seal the edges together with a little water. Heat the oil in a frying pan. Fry the tortillas two at a time for 3-4 minutes, turning once until golden brown on both sides. Serve immediately with tomato salsa and salad
courtesy of: Coombe Castle International, Corsham, Wiltshire, SN13 9XN, England, Tel: +44 (0)1225 812712 Fax: +44 (0)1225 812512
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment