This recipe turns the humble jaffle into a full meal - stuffing two slices of bread with spicy Mexican chilli and melty cheese has never looked so good.
- 2 tbsp chilli oil
- 1 garlic clove, finely diced
- ½ onion, finely diced
- 500 g beef mince
- 1 packet (40g) fajita spice mix
- Pinch of sea salt
- 1 can (400g) crushed tomatoes
- 1 can (425g) Mexican flavoured pinto beans, drained and rinsed
- 8 slices white bread
- 30 g butter
- 175 g jalapeno infused cheese, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a pan over medium high heat, add the oil, garlic and onion. Cook for approximately 1-2 minutes, stirring occasionally. Add the beef mince and continue to cook for another 5 minutes. Add the spice mix, sea salt, crushed tomatoes and beans. Give it a stir, and simmer for a further 10 minutes. Once cooked, put beef mix into a bowl and place in the fridge to cool for 10 minutes.
Butter the outside of each piece of bread, spread beef mixture onto the other side and top with cheese. Place in a jaffle maker and toast for approximately 5 minutes. Once golden, remove from the jaffle maker and let cool for 1-2 minutes before cutting.