Friday, 19 March 2010

Halloumi and Leek Enchiladas

The name enchiladas apparently comes from the verb 'to chilli' so don't be afraid to add more spice to this dish if you want it hotter.


  • 2 tbsp sunflower oil

  • 250g block of halloumi, cut into 2 cm chunks

  • 1 leek, thinly sliced

  • 2 tbsp sunflower oil

  • 1 onion, finely chopped

  • 1 tsp chilli powder

  • 1 tin of chopped tomatoes

  • 1 tsp fajita spice mix

  • 4 tortilla wraps

  • 75g grated cheese, cheddar is best



  1. Preheat the oven to 180 degrees.

  2. Fry the leek and halloumi in 2 tbsp of the sunflower oil in a pan on a medium heat.

  3. While frying the halloumi and leeks, put the onion, 2 more tbsp of oil and the chilli powder into a saucepan and fry on a medium heat as well.

  4. Stir both pans frequently to prevent it from sticking and burning.

  5. Once the onion starts to soften add the tinned tomatoes and simmer for 5 minutes.

  6. By now the halloumi should be starting to brown on the outside. When it is add the fajita spice mix to the halloumi and a few tbsp of water to help it to mix.

  7. When everything is ready take a tortilla wrap and fill it with a quarter of the halloumi and fajita mix. Wrap the edges around the mixture and place in an oven proof dish.

  8. Repeat for the 3 remaining wraps.

  9. Pour the tomato mixture over the top of the wraps.

  10. Cover with the cheese.

  11. Bake for 20 minutes in the oven.

Serves 2.

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