With more people than ever looking for delicious simple step recipes, Mexican snack brand Sanissimo shows you how to make a lasagne-style traybake using Salmas Authentic Mexican Recipe Oven Baked Corn Crackers.
Sanissimo Salmas Original and Chia & Flax (Sainsbury’s, RRP £1.60) promises an authentically-delicious taste of Mexico for healthy foodies who want great flavour and simple ingredients at all times of the day. Products are gluten-free and vegan too.
Pasta-free Lasagne Style Traybake
Designed for snacking, topping, or cooking delicious Mexican style recipes with a char-baked crunch, Salmas will add a taste of Mexico to your dishes this summer, with this simple step recipe using ingredients found in your store cupboard or freezer.
- 1 tbsp vegetable oil
- 2 red onions thinly sliced
- 3 peppers deseeded and sliced
- 2 large garlic cloves crushed
- 300 g frozen sweetcorn
- 2 400g tins of chopped tomatoes
- 1 tbsp chipotlew chilli paste optional
- 18g 3x packs of Sanissimo corn Salmas
- 450 ml sour cream
- 150 g grated mozzarella
- 10 g coriander roughly chopped
Preheat the grill on high.
Heat the oil in a large frying pan over a medium heat and fry the onion, peppers, garlic and sweetcorn for 5 mins until slightly softened. Add the tinned tomatoes and chipotle paste, increase the heat to high and simmer for 10 mins until thickened. Season to taste with salt and black pepper.
Pour half the tomato sauce into the base of a small, 1 litre ovenproof dish and top with Sanissimo crackers. Spread on half the soured cream, followed by the remaining tomato sauce. Finish with a layer of crackers, the remaining soured cream and a layer of cheese.
Place under the grill for 8-10 mins until golden and bubbling. Serve sprinkled with coriander (optional).
TIP: Substitute the peppers for 500g frozen peppers and the onion for 300g frozen onion if preferred. While chipotle paste adds an authentic Mexican smokiness, it can be omitted. Substitute the cheese for any cheese of your choice.