Ingredients

• 485g pkt Old El Paso Burrito Kit
• 40g butter
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon plain flour
• 250ml (1 cup) milk
• 2 tomatoes, chopped
• 80g (1 cup) grated cheddar cheese
• 50g vintage cheddar, crumbled
• 55g (1/3 cup) chopped Old El Paso Green Jalapeños
• 1/4 cup fresh coriander or parsley leaves

Method

• Step 1 Preheat oven to 180°C/160°C fan forced. Place four 375ml (1½ cup) ovenproof dishes on a baking tray. Heat 4 tortillas in the microwave on High for 20-30 seconds to soften. Ease a tortilla into each dish. Place some scrunched foil in each dish to prevent the tortillas collapsing into the middle. Bake for 10-15 minutes, until the tortilla cases are light golden and crisp. Remove from the oven. Cool slightly and remove foil.
• Step 2 Line a large baking tray with baking paper. Spray the remaining tortillas lightly with oil. Place on prepared tray and sprinkle with 2-3 teaspoons burrito spice mix. Bake, turning once, for 10-15 minutes, until lightly golden and crisp. Cool and break into pieces.
• Step 3 Meanwhile, melt butter in a saucepan over medium heat. Add onion and cook, stirring, for 2-3 minutes or until softened. Add garlic and cook, stirring, for 30 seconds. Add flour and cook, stirring, for 1 minute. Remove from heat. Gradually add milk, stirring until smooth. Return to the heat and cook, stirring constantly, for 3-5 minutes or until the mixture boils and thickens.
• Step 4 Add half the tomato and 2 teaspoons burrito spice mix. Cook, stirring, for 1-2 minutes, until combined. Reduce heat to low. Add the combined cheeses and stir until melted. Add half the jalapeño and stir to combine. Divide cheese mixture among the tortilla cases. Top with the remaining tomato and jalapeño and the coriander. Serve with mild Mexican salsa and serve with crisp tortilla pieces for dipping.