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Mexican cooking

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For international badge we chose Mexico and cooked 3 quick meals.


Butter (112.5g for dessert)
Eggs (3 for dessert, 3 for main)
Sprinkles (dessert)
Tortillas (pack of 4 x 12inch)
White Cheddar (3 ounces)
Monterey Jack Cheese (3 ounches)
Cheddar (3 ounces)
Tomatoes (1 diced for starter)
Red bell pepper (1 cup chopped)
Green onions
Black beans ( 1/3 cup for starter)
Salsa ( 2 tablespoons for starter; 600g for main)
Kidney beans (6x400g)
Breadcrumbs (300g)
Natural yogurt ( 450ml)
Lime (2)
Burger buns
Chilli powder ( 1/8 ts for starter, 6tsp for main)
Baking powder (1/2 ts for dessert)
Salt (1/2 ts for dessert)
Vanilla extract (1ts for dessert)
All purpose flour (1 ½ cups for dessert)
Sugar (2/3 cup for dessert)


Files attached


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