…Crunchy Tortilla & Avocado Salad
So I was very dubious about this one. Chilli isn’t really something you should be able to cook in fifteen minutes. This dish also has pre-cooked rice which, like 10-minute rice, I’m still not totally convinced by.
The cooking process went smoothly. There is quote a lot to chop up here and just generally quite a bit to do which I think accounts for the minute or so I was over the time. But it wasn’t a difficult one.
The end result was unexpected. It really was unexpectedly good. I really didn’t expect much flavour from this. Mainly because it’s a chilli cooked in fifteen minutes. But also because it’s a vegetarian chilli. I have no issues with vegetarian food at all. I very often really love it. But to me a chilli is a long slow cooked dish with meat. Several kinds of meat, at least pork and beef, but a good bit of chorizo makes it all the better. I expected this to be bland and disappointing.
It tasted incredible. The flavours were amazing. It was hot but not very hot. Just full of flavor. I think this has more than a little bit to do with the Chipotle chilli that goes in it. This was one of the ingredients on the list of pantry ingredients. I struggled a little to get them, but found them in the end. They smell amazing. They smell like a smoky barbeque sauce. The kind of barbeque sauce you get on a proper barbeque in the south of the USA.
The salad was great too. There is cut up tortilla’s which are baked in the oven which is a bit different but great and an amazing dressing.
Who with: Gavin
How long: Fifteen minutes and fifty six seconds
