<div><em>Smokey chipotle charred broccoli and green beans </em><br /><br /><em>Ingredients:</em><br /><br />Filling<br />Broccoli florets, 200g<br />Red and yellow peppers, 100g<br />Green beans, stringed, 1½ inch cut, blanched,60g<br />Onion, sliced 60g<br />Garlic, chopped 10g<br />Chipotle in adobo sauce, 30g<br />Olive oil, 25ml <br />Salt to taste <br />Mozzarella, shredded, 60g<br />Iceberg lettuce, shredded, 50g<br />Garlic chips, 16 pcs<br />Sour cream, 50g<br />Taco shells, 4pcs<br /><br />Method<br /><br />Grill raw broccoli florets on the hot plate, drizzle a little olive oil and season with salt. Grill till almost cooked and a bit charred on sides.<br /><br />Roast bell peppers in the oven at 250°C for 30 to 40 minutes, give a half turn after 20 minutes. Once char roasted, place them in the plastic bag, this will help to loosen the skin out. Take out from the bag and cut to take the seeds out and remove skin. Cut into julienne and keep aside.<br /><br />In a pan add olive oil, sauté chopped garlic and sliced onions for couple of minutes, add in the chipotle in adobo sauce, sauté further for couple of minutes and add in the blanched green beans and charred broccoli to it. Add roasted peppers, salt to taste and take it off the flame. Keep it warm.<br /><br />To assemble, warm the taco shells in the oven for couple of minutes, place mozzarella, than shredded lettuce, top it up with the filling and garnish with sour cream drops and garlic chips. Serve it with refried beans and pico de gallo on the side.<br /><br />For Garlic chips<br /><br /><em>Ingredients</em><br /><br />Peeled garlic cloves, as large as possible, 4pcs<br />Oil for frying<br /><br />Method<br /><br /> Slice garlic into thin slivers, fry it the medium hot oil till crisp.<br /> Place it on the absorbent paper, use it as required.</div>
<div><em>Smokey chipotle charred broccoli and green beans </em><br /><br /><em>Ingredients:</em><br /><br />Filling<br />Broccoli florets, 200g<br />Red and yellow peppers, 100g<br />Green beans, stringed, 1½ inch cut, blanched,60g<br />Onion, sliced 60g<br />Garlic, chopped 10g<br />Chipotle in adobo sauce, 30g<br />Olive oil, 25ml <br />Salt to taste <br />Mozzarella, shredded, 60g<br />Iceberg lettuce, shredded, 50g<br />Garlic chips, 16 pcs<br />Sour cream, 50g<br />Taco shells, 4pcs<br /><br />Method<br /><br />Grill raw broccoli florets on the hot plate, drizzle a little olive oil and season with salt. Grill till almost cooked and a bit charred on sides.<br /><br />Roast bell peppers in the oven at 250°C for 30 to 40 minutes, give a half turn after 20 minutes. Once char roasted, place them in the plastic bag, this will help to loosen the skin out. Take out from the bag and cut to take the seeds out and remove skin. Cut into julienne and keep aside.<br /><br />In a pan add olive oil, sauté chopped garlic and sliced onions for couple of minutes, add in the chipotle in adobo sauce, sauté further for couple of minutes and add in the blanched green beans and charred broccoli to it. Add roasted peppers, salt to taste and take it off the flame. Keep it warm.<br /><br />To assemble, warm the taco shells in the oven for couple of minutes, place mozzarella, than shredded lettuce, top it up with the filling and garnish with sour cream drops and garlic chips. Serve it with refried beans and pico de gallo on the side.<br /><br />For Garlic chips<br /><br /><em>Ingredients</em><br /><br />Peeled garlic cloves, as large as possible, 4pcs<br />Oil for frying<br /><br />Method<br /><br /> Slice garlic into thin slivers, fry it the medium hot oil till crisp.<br /> Place it on the absorbent paper, use it as required.</div>
