By Amy Treasure

We absolutely LOVE Mexican food here in the Treasure household often waiting until a Friday night and having a huge Mexican feast. I love meals where everyone can get stuck in and help themselves and tortillas are so quick and easy to make. As my teenage kids  Lewis and Holly are getting older now and will one day have to fend for themselves (sob) This is one of the meals that I have shown them how to make and I am confident they could quite competently whip up the savoury version of this meal themselves.

On a typical Mexican night I’d probably make a BBQ version with lots of peppers, cheese, and pickles to stuff in. We usually have a few tortillas left over which are perfect for turning into breakfast tacos with a bit of a BBQ Mexican twist.

Breakfast Tortillas

Ingredients for four tacos.

  • Stand ‘n’ Stuff tortillas soft taco kit (I used BBQ flavour)
  • One large potato
  • Glug of olive oil
  • One red onion
  • One small bunch of asparagus
  • 4 medium eggs
  • One large tomato

Method

  • Dice potatoes into cubes and boil for around 5 minutes
  • Heat a glug of olive oil in a frying pan and add potatoes
  • Fry until brown
  • Add onion and fry for around 5 minutes
  • Roughly chop tomato and add to frying pan
  • Throw in your asparagus
  • Add the BBQ seasoning and fry for a few minutes until soft
  • Remove to a plate, keep warm with a tea towel
  • Add a dash of oil to the frying pan, whisk up your eggs with a fork and add to the pan
  • Scramble for a few minutes until light and fluffy
  • Now’s the time to assemble your dish, stuff your tacos with the scrambled egg, potato and veg mix. We added Old El Paso guacamole, sour cream and the kid’s favourite: tomato salsa to top off our tacos.

I do enjoy savoury tortillas but wanted to experiment with a sweet version and came up with a lovely variation on your standard tortilla. I turned the tortilla wraps into a quesadillas by filling them with seasonal rhubarb and apple and flattening them, frying them off in brown sugar and coconut oil. Less Mexican and more English with a tropical coconut twist! These went down very well as a special treat last week!

Apple and Rhubarb Quesadillas

Ingredients for four quesadillas.

  • 4 stand and stuff tortillas
  •  Two apples
  • Two rhubarb stalks
  • Half a cup of brown sugar
  • Splash of water
  • Tablespoon of coconut oil
  • Fresh raspberries to decorate

Method

  • Peel, core and chop apples
  • Slice rhubarb into small pieces widthways
  • Add rhubarb and apple to a small saucepan with half a cup of brown sugar and a splash of water
  • Leave it to boil away for about 20 minutes until soft. Try not to stir the pan once the sugar has dissolved or it will go grainy, instead, shake the pan with the handle every few minutes to prevent it from sticking.
  • After about 20 minutes you should be left with a very soft fruit compote, some of the fruit will have broken down but some pieces will remain which is good for texture.
  • In a small frying pan heat the coconut oil
  • Take a soft taco and press it down to flatten it so both sides meet.
  • Open up the taco shell and put some apple and rhubarb filling inside and then flatten with your hands again. (careful not to burn yourself if the filling is still hot!)
  • Sprinkle with a little brown sugar and pop into the pan with the melted coconut oil.
  • The brown sugar will create a sticky toffee that coats the tacos
  • Fry on both sides for about a minute
  • Serve with fresh raspberries

So there you have tortillas two ways: savoury and sweet. The quesadillas are crazy delicious, you have to try them!

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