Folláin Flame Grilled Pepper & Chilli Tortilla Bake

Folláin Flame Grilled Pepper & Chilli Tortilla Bake

Another amazing Mexican style dish, made even better by adding Folláin Fire Roasted Pepper Relish!

Serves: 4-6


Prep.time: 20 minutes


Cooking Time: 1 Hour

This recipe works with


250g minced pork
250g minced beef
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 x 400g tin chopped tomatoes
1 x 200g tin red kidney beans
8 heaped tsp Folláin Fire Roasted Pepper Relish
200ml red wine
1 large bunch coriander, roughly chopped (optional)
8 corn tortillas
Carton sour cream
100g mature cheddar cheese, grated


  1. Preheat the oven to 200ºC/400ºF/gas mark 6.
  2. Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes. Increase the heat; add the minced meats in batches and cook for 3 minutes or until browned. Stir in the tomatoes, kidney beans, Folláin Fire Roasted Pepper Relish and red wine and bring to the boil. Simmer for 25-30 minutes. Stir the coriander into the chilli and season to taste.
  3. To assemble the wraps. Spoon the chilli mixture down the centre of each tortilla. Fold over 1 side of the tortilla, and then fold over the remaining side. Place seam side down in a large shallow ovenproof dish. Spoon over the soured cream and sprinkle over the cheese, then, bake in the oven for 15 to 20 minutes until bubbling hot and golden brown.

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