PREPARATION

• Cut the onion and pepper into strips, heat the oil in the pan and fry the vegetables in it until hot. After a few minutes, add finely chopped garlic and sauté briefly.
• Turn down the heat and add 1.5 glasses of FELIX Pasta Sauce 5 Herbs to the vegetables in the pan. Strain the maize and add it to the pan as well. Add the chilli powder and season with salt and pepper.
• Cover the bottom of the baking dish with the remaining FELIX Pasta Sauce 5 Herbs and line with a layer of halved tortillas. Then cover with a layer of pasta sauce with vegetable mixture from the pan, a few spoonfuls of sour cream on top and sprinkle with some cheese.
• Repeat up to four times, sprinkle the last layer with cheese and refine with FELIX Red Hot Sauce as desired.
• Bake in the oven at 180° C for 15 minutes. Then cook for 5 minutes at 200° C until the cheese is crisp.

Tip for the recipe: Kidney beans can also be added to the pan.