Who doesn’t need inspiration for what to feed hungry kids in the door from kindy or school? In this Food for Thought recipe, Ben Bayly puts a Kiwi spin on a Mexican favourite – filled tortillas. It’s a dish his girls love - tasty of course, but quick, easy and nutritious too. And don’t forget that go-to after school snack – smoothies. All you need is a blender/food processor, milk, banana and berries. (Yoghurt makes a great addition too.)
FILLED TORTILLAS |
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| BECHAMEL SAUCE 25g butter 25g flour 500ml lite milk |
BECHAMEL SAUCE 1. Melt the butter in a saucepan. 2. Add the flour and stir over a low heat until cooked, approximately 5 minutes. 3. Pour the warmed milk into the flour slowly, stirring the whole time to avoid lumps. 4. Cook for about 5 minutes. |
| FILLING 3Tbsp Béchamel sauce ½ cup salami 2Tbsp chopped chives 3 cobs of cooked fresh corn (cut kernels off) 1 head broccoli, cooked 1 cup baby kale 2 tortillas ¼ cup grated mozzarella cheese* You can use any leftover meat and vegetables you have. |
TO SERVE: 1. Roughly chop all of the vegetables and meat, then mix together with herbs, cheese and béchamel sauce. 2. Heat an oven proof pan and place a circle of baking paper on the bottom to prevent sticking. 3. Place one tortilla onto the paper and spread the filling on top. 4. Sprinkle with a little extra cheese and cover with another tortilla. 5. Cook for approximately 2 minutes until the bottom is golden brown. 6. Flip over and cook in a 180°c oven for 3 minutes. 7. Remove from the pan, allow to cool slightly and cut into pieces to serve. |