Prep Time – 15 minutes
Ingredients
Prep Time – 15 minutes
Ingredients
Ingredients
1 tablespoon olive oil
1/2 large red onion, thinly sliced
3 teaspoons seeded, minced jalapeno chilies
8 6-inch flour tortillas
1/2 lb. Brie, diced
1 large papaya, peeled, seeded, thinly sliced crosswise
options: sour cream; purchased salsa
Directions
1. Preheat oven to 425°F.
2. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 5 minutes; cool slightly.
3. Arrange 4 tortillas on baking stone or heavy large baking sheet.
4. Layer evenly with Brie, papaya and onion mixture.
5. Top each with another tortilla, and press to adhere.
6. Bake until cheese melts and filling is heated, about 8 minutes.
7. Cut into wedges, transfer to serving plate.
8. Pass sour cream and salsa separately, if desired.
Prep Time – about 40 min.
Ingredients
2 tablespoons olive oil
2 tablespoons finely chopped fresh ginger
1 {10 1/2oz} pkg. extra firm tofu, drain and chopped
1 medium sweet onion, chopped
1 clove garlic,minced
1/4 teaspoon ground black pepper
1/4 teaspoon ground cardamom
1 cup vegetable stock
2 cups diced dried papaya
1/4 cup apple cider
1/4 teaspoon ground nutmeg
1 ripe papaya, peeled, seeded, and cut into chunks
2 cups soy milk,unsweetened
Directions
Combine papaya chunks and soymilk in a food processor or blender, and process until smooth. Pour puree into soup, mix well, reheat and simmer, about 5 minutes. Serve.
NOTE: Do not allow the chowder to come to a boil after the puree has been added or it will curdle.
Serves 6 servings
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