Stuffed jalapeños

Stuffed Jalapeños
Stuffed Jalapeños

I love my new house, despite the screaming toddler upstairs and the man who smokes and coughs his lungs up in the garden, it’s wonderful. However, there’s a much bigger problem than my neighbours phlegm…I now have an electric hob. I find it a mystifying and bamboozling piece of equipment, I mean how does one cook on such a thing? For a start, I should probably stop putting my hand on it to check if it’s hot (because it always is, despite taking 3 days to heat up). So, until I can learn to boil an egg successfully, I’m going to share something I made ages ago for Familes First Magazine.
These stuffed Jalapeños make the perfect starter or canapé for any Mexican feast. Surprisingly mild, these little babies ooze with cheesy goodness, what’s not to like?


Stuffed jalapeños
Makes 20 / Hands on time 12 mins / Total time 25 mins / V Gf🌶
12 jalapeños
100g cream cheese
60g vegetarian mature cheddar, finely grated
½ red onion, finely chopped
Handful of fresh coriander chopped
2 garlic cloves, crushed
Juice of ½ lime
1 lime sliced into wedges to serve
Handful chopped chives to serve


Method
1. Preheat your oven to 200°C/180°C fan/400°F/gas mark 6. Slice all the jalapeños in half and scrape out the seeds carefully with a teaspoon. Be careful not to damage the jalapeños boats. Put to one side.
2. In a bowl combine the cream cheese, grated cheddar, crushed garlic, sliced red onion, chopped coriander, a squeeze of lime and pinch of salt and pepper. Using a teaspoon fill your jalapeño boats and pop them on a couple of  baking trays lined with baking paper.
3. Bake in the over until the top of the cheese is ever so slightly browned, around 12 minutes. Serve with lime wedges and topped with a sprinkle of freshly chopped chives.

Stuffed Jalapeños

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Gf– Gluten free   🌶– Spicy



Mexican mixed bean lasagne 

Mexican mixed bean lasagne 
Tortilla Lasagne

Why I ever think drinking on a Sunday is a good idea is beyond me. To cut a long story short, Jamie and I went for a roast and I drank a bottle of wine. Next thing I know, I’m lying on my bed, fully clothed and surrounded by mini Toffee Crisp wrappers, popcorn and there’s a half eaten cheese toastie upon my person. My laptop’s open on the bed and is playing endless episodes of Ru Paul’s Drag Race (I love Netflix). So all in all, a very successful Sunday.
Although the fun never lasts, I was so horribly hungover at work today that I’m pretty sure I needed medical assistance. When I finally got to the hospital (to see my mum who is currently having chemo) I was stunned nobody took any notice of my condition, savages.
Anyway, enough about my life, lets talk about my new flat… What? It’s exciting and I feel like sharing! So yes, Jamie and I are officially the new renters of a one bedroom flat in sunny Archway. It has a roof terrace and everything so now I can buy plants and accidentally neglect them like everyone else in North London.
So let’s celebrate with this this rather tasty tortilla lasagne (which I’m sure I will be making with tomatoes I grow on my new roof terrace) okay I’ll stop it now. This recipe is actually one I wrote for Families First Magazine’s July/August issue (out now). They trust me to write recipes for them sometimes which is nice, they clearly have impeccable taste. 


Mexican mixed bean lasagne
Serves 6 / Hands on time 1 hr / Total time 1 hr 30 mins / 🌶
You’ll need: A deep ovenproof dish (roughly 10 inches wide)
Sauce
1 tsp of olive oil
1 white onion, peeled and finely chopped
1 yellow pepper, chopped
2 tbs tomato purée
2 tsp smoked paprika
½ tsp chilli flakes
2 cans chopped tomatoes
500ml vegetable stock, I use Knorr
2 handfuls of fresh coriander, chopped

Filling
1 can black eyed beans, drained
1 can black beans, drained 
1 can of sweetcorn, drained
100g vegetarian cheddar, grated 
100g vegetarian feta, crumbled
6 medium tortillas


Method
1. Preheat your oven to 200°C/180°C fan/400°F/gas mark 6. Chop the onion and the yellow pepper and add them to a large saucepan with a tsp of oil. Cover with the lid and allow to sweat on a medium heat for around 10 minutes or until soft.
2. Stir in the smoked paprika and chilli flakes and continue to cook for a couple more minutes. Add the tomato purée, chopped coriander, canned tomatoes and the vegetable stock. Give it a good stir, season well with salt and pepper and bring to the boil. Once boiling, turn down the heat and let the sauce reduce for around 15-20 minutes, stirring occasionally.
3. Meanwhile, drain the beans and the sweetcorn and pour into a large bowl. Crumble in half of the feta and half of the grated cheese and stir well. Once your tomato sauce has reduced, take off the heat and put to one side.
4. Grease a large, oven proof, dish with oil and place 2 tortillas in the bottom (Don’t worry if they overlap). Top with about a third of tomato sauce and spread it out evenly.  Sprinkle over half the bean and cheese mixture, before laying 2 more tortillas on top. Add another layer of sauce, the rest of the bean and cheese mixture and top with the final 2 tortillas. Spread the top with the last of the sauce and sprinkle with the remaining feta and cheddar. 

5. Bake in the oven for 20-30 minutes until the top is lovely and brown. Remove from the oven and let the lasagne rest for 5 minutes before serving. Serve with a simple salad, sour cream and a couple of jalapeño’s.  

Tortilla Lasagne

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    🌶– Spicy
– 
One cooked and fully cooled, the lasagne is suitable for home freezing. Defrost thoroughly before reheating and consumer within 3 months.