200g Monterrey Jack Cheese, grated (use medium cheddar if unavailable)
1/2 small red chilli, finely diced
1/2 small green chilli, finely diced
1 ripe avocado
1/4 red onion, finely chopped
1/2 red chilli, finely chopped
Small bunch of fresh coriander, finely chopped
Squeeze of lime juice
Salt and pepper to taste
1 pack of taco shells
Method
Preheat 1 tbsp of the vegetable oil in a large pan over a medium heat and gently fry the onion for 4-5 minutes until soft golden brown. Add the garlic, chillies and cumin and cook for 2 minutes more
Blitz the onion mixture with 2 tbsp of water in a food processor until smooth. Add the tomato paste and the vegetable stock and blitz for 30 seconds more
Preheat the remaining oil in a large pan and fry the Quorn Vegetarian Steak Strips for 4-5 minutes until golden brown then add the chipotle sauce and gently heat. Keep warm until required
To make the queso fundido, add the chillies to the cheese and melt in a pan or in the microwave. Keep warm until needed
To prepare the guacamole, combine all ingredients and season to taste with lime juice, salt and black pepper
Warm the tortillas and fill with Quorn Chipotle Beef, a spoonful of queso fundido and guacamole
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