Some coriander leaf (cilantro), chopped, alternatively parsley
alternatively some salt, pepper, chili, paprika, coriander and cumin
Preparación
Who hasn't been there: hungry at the stove and once again cooked for 10?
If you have some leftover chili con carne, the Chili con Carne Tortilla Muffins from Monolith are the ideal idea for using up leftovers - or the reason to cook something new again!
Grill master Marco Greulich tells us how to make the tortilla crispy on top and soft underneath and how it harmonizes very well with the minced meat, chilli con carne and cheese. Here's what you need to do:
Cut tortilla wraps into strips about 5 cm wide and place in a greased muffin tin, ideally overlapping slightly.
Mix the minced meat with the Mexican seasoning and press into the tin to about half the height. Then add a few spoonfuls of chili con carne on top. The tin should not be overfilled!
Heat the Monolith to approx. 180°C indirect heat. Place the muffin tin in the grill and bake for approx. 20 minutes until the chili is simmering and slightly thickened. Then sprinkle the cheddar over the muffins and bake for a few more minutes. To serve, carefully remove the muffins from the tin with a spoon and sprinkle with the chopped onion and coriander.
Marco Greulich ist ein Meister der Grillkunst. Als Grillweltmeister und dreifacher deutscher Meister beweist er seine Expertise rund um Kamados, Grillen und Rezepte auf seinem Instagram-Kanal „@barbecueflavors“ und seiner Website bbqflavors.de. Mit seiner großen Leidenschaft für Keramikgrills erstellt er ständig neue Rezepte für uns, die wir liebend gerne mit unserer Community teilen.
