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PERi-PERi Chilli Stack

Prep: 5mins Cook: 1hr 30mins


What in the world is a PERi-PERi chilli stack, we hear you cry? Think layers of PERi-PERi infused mince stacked between soft tortilla and sprinkled mozzarella. So.. shall we get started then?

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65ml PERi-PERi sauce (choose your flavour)
500g Minced beef (15% fat)
2 tbsps. olive oil
1 red onion, finely sliced
1 red pepper, finely sliced
2 tins of chopped tomatoes (2x 400g)
1 tin of kidney beans
1 tbsp. tomato paste
1tsp ground cumin
40g dark chocolate
4 tortillas
100g Grated mozzarella cheese


Step 1

Preheat oven to 180°c fan. Heat a large frying pan, and get that mince browning (in batches).

Step 2

Add oil, onions and pepper and sizzle away until slightly browned.

Step 3

Turn the heat down and add tomato paste and cumin.

Step 4

Stir and cook until the onion has softened, then add tinned tomatoes and simmer. Cover for 45 minutes.

Step 5

Add PERi-PERi sauce along with kidney beans and chocolate (yep, you heard) and simmer for another 5 minutes.

Step 6

Layer the mixture between tortillas (think like a lasagne) in an ovenproof dish and sprinkle with the mozzarella. Bake for 30 mins.

Step 7

Finish with a spoonful of sour cream and guacamole. Enjoy!


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