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Debbbiedoodlenoodle
Mushroom burritos with corn and blue cheese
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Ingredients
Directions
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Preheat the oven to 200 ° C. Heat the olive oil and fry the shallots in it.
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Spoon the mushrooms through and fry them for 2-3 minutes at a high setting.
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Spoon half of the corn through and fry for 1-2 minutes.
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Stir in the crème fraîche, salt and pepper. Divide this mixture over the tortillas.
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Cut the cheese into slices or crumble it and put half of it on the filling. Fold the sides of the tortillas over the filling. Form packages and place them with the seam down on the baking sheet.
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Divide the rest of the cheese over it and place the burritos in the middle of the oven for about 10 minutes until the cheese has melted.
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Mix the lettuce with the rest of the corn, the to and the yoghurt dressing, mixed with chili powder. Serve the burritos with the salad.
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45 minMain dishcorn granules, green pepper, black olives, ground cumin (djinten), olive oil with, lime, shallot, meat tomato, fresh coriander, olive oil, low fat, egg whites, paprika, baguette, green olive tapenade, dried tomatoes, arugula,baguette with hamburgers and salsa -
20 minMain dishrigatoni, Parmesan cheese, almonds, garlic, Spanish red peppers, fresh basil, anchovy fillets, Cherry tomatoes, extra virgin olive oil,trapani rigatoni -
125 minMain dishcold butter, wheat flour, medium sized egg, salt, icecold water, smoked bacon, traditional olive oil, semi-skimmed milk, creme fraiche, grated French gruyere cheese 47, dried nutmeg,quiche lorraine -
45 minMain dishbottle gourd, traditional olive oil, ground cumin, Ketoembar ground coriander, chili powder, sea salt, floury potatoes, canned chickpeas, Full Milk,Moroccan stew
Nutrition
835Calories
Sodium0% DV0g
Fat85% DV55g
Protein52% DV26g
Carbs18% DV55g
Fiber0% DV0g
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