Jessie's baked chili tortillas

Ingredients for 5 servings:

• 500 g minced beef
• 500 g mushrooms, finely chopped
• 2 bell peppers, red, finely chopped
• 3 chili peppers (Habanero pepper or a milder variety), finely chopped
• ½ jar chili pepper(s) (jalapenos), pickled
• 1 can of corn
• 1 can kidney beans
• 1 cup crème fraîche
• 1 bag of spice mix (chili or taco seasoning)
• 200 ml red wine
• 1 point tortilla(s) (wraps)
• 1 tbsp cheese (Gouda), grated
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Brown the ground beef with a little oil in a deep pan (a wok works best here) and add the finely chopped ingredients. Then add half a jar of jalapenos. Once everything is well blended, add 200 ml of red wine and the spice mix. Finally, add the drained kidney beans and corn. Stir everything well and heat briefly. Preheat the oven to 200°C (top/bottom heat). Prepare a large baking dish and prepare one tortilla wrap at a time. Spread the chili mixture in the center of the wrap (not too much, as the wrap will still be rolled up), then add a tablespoon of crème fraîche before rolling the wrap. Place the opening facing down so the wrap doesn’t reopen. Then prepare the next wrap. Repeat this process until the dish is full of wraps. Finally, sprinkle the mixture with grated Gouda cheese. Place the baking dish in the preheated oven. Once the cheese has melted, you can remove the dish from the oven and serve it with a crisp salad and a glass of red wine.