Tortillas Del Chefe

Peel and dice the onions, peel and finely chop the garlic. Cut the tomatoes into small pieces.

Rinse the corn and kidney beans in a colander under cold water and drain.

Heat the olive oil in a frying pan. Sauté the onion, garlic and mince in it for 10 minutes, stirring repeatedly until the mince is crumbly.

Season with Dip Hot Salsa, salt and pepper. Add tomatoes, corn and beans and cook on low heat for 5 minutes.

Meanwhile, preheat the oven to 160 °C convection.

Wash and clean the scallions and cut them into fine rings.

Place the tortillas on four heat-resistant plates and spread the minced meat on top. Sprinkle with cheese and bake in the oven for 6-8 minutes.

Sprinkle the spring onions over the Tortillas del Chefe and serve.

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