Cheese in taco crust with Texmex salad

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 can(s) (à 425 ml) Corn and kidney beans
  • 400 g Tomatoes
  • 2 Spring onions
  • 3 TABLESPOONS Ketchup
  • 3 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Tabasco
  • 175 g Tortilla chips
  • 60 g Flour
  • 60 g Breadcrumbs
  • 3 Eggs
  • 4 discs (75 g each) Gouda
  • 5 TABLESPOONS Oil
  • 1 Freezer bag

Directions

  1. 1

    Rinse the corn and beans in a sieve and drain. Wash the tomatoes and dice them roughly. Clean and wash spring onions, cut into rings. Mix ketchup, vinegar, salt and a few dashes of Tabasco. Mix with the prepared ingredients.

  2. 2

    Finely crumble the chips in a freezer bag with a dough roll. Mix flour and breadcrumbs. Whisk the eggs. Turn each cheese slice first in egg, then in flour mix, again in egg and finally in the chips.

  3. 3

    Fry the cheese in hot oil over medium heat until golden brown on each side. Serve with salad.

Nutrition Facts

KCAL
860 kcal
CARBS
65 g
FATS
48 g
PROTEINS
37 g