Salsa and Nacho-crusted Fillets
- Serves:
- 2
- Ready in:
- 15 to 30 mins
Ingredients
- 1 pack Quorn Chicken Style Fillets
- 200g tub fresh tomato salsa
- 40g tortilla chips, crushed
- 25g vegetarian Monterey Jack cheese or
- Cheddar, grated (optional)
- mixed salad, to serve
Method
- 1
Preheat the oven to 200C/400F/Gas 6 and lightly oil a baking tray.
- 2
Place the fillets on the baking tray and spoon equal amounts of salsa on top of each one. Bake for seven minutes.
- 3
Remove from oven and sprinkle the crushed tortilla chips on top of each fillet, then top with the grated cheese.
- 4
Bake on the middle shelf of the oven for a further seven minutes, until the cheese is golden and bubbling. Serve with lots of fresh mixed salad on the side.
PER SERVING: 18.2g FAT (Excluding extras)
Salsa and Nacho-crusted Fillets was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
New recipes
Chocolate Peanut Butter Cups
- Serves:
- 24
- Ready in:
Pick-me-up in a Glass
- Serves:
- 2
- Ready in:
Mediterranean Couscous
- Serves:
- 2
- Ready in:
sign up to our
follow us on twitter!
- 1 pack Quorn Chicken Style Fillets
- 200g tub fresh tomato salsa
- 40g tortilla chips, crushed
- 25g vegetarian Monterey Jack cheese or
- Cheddar, grated (optional)
- mixed salad, to serve
- 1
Preheat the oven to 200C/400F/Gas 6 and lightly oil a baking tray.
- 2
Place the fillets on the baking tray and spoon equal amounts of salsa on top of each one. Bake for seven minutes.
- 3
Remove from oven and sprinkle the crushed tortilla chips on top of each fillet, then top with the grated cheese.
- 4
Bake on the middle shelf of the oven for a further seven minutes, until the cheese is golden and bubbling. Serve with lots of fresh mixed salad on the side.
PER SERVING: 18.2g FAT (Excluding extras)
Salsa and Nacho-crusted Fillets was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
