Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 1017 kcal
, Fat: 60 g
, Carbohydrate: 80 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp clarified butter
4 onions, cut into thin rings
1 tsp sugar
¼ tsp salt


1 tin corn kernels (approx. 140 g), rinsed, drained
5 preserved jalapeño peppers in slices, finely chopped
½ bunch coriander, finely chopped
1 tbsp lime juice
¼ tsp salt


200 g crème fraîche
½ bunch coriander, roughly chopped
¼ tsp salt
a little pepper


8 wheat tortillas
400 g Lucerne cream cheese, coarsely grated
½ lime, rinsed with hot water, dabbed dry, cut into wedges
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How it's done

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Heat the butter in a non-stick frying pan. Reduce the heat, add the onions, sugar and salt, cover and simmer over a medium heat for approx. 25 mins., stirring occasionally until the onions turn a light brown colour, leave to cool.


Mix the sweetcorn with all the other ingredients up to and including the salt.


Mix the crème fraîche and coriander, season.


Place 1 tortilla in a hot frying pan without any oil. Spread ½ tbsp of crème fraîche on top, then add ⅛ of the cheese. Add ¼ of the onions and sweetcorn, sprinkle with ⅛ of the cheese, cover with a second tortilla, press down gently. Cover and fry for approx. 2 mins., turn and finish cooking for approx. 2 mins. until the cheese has melted. Repeat this step three more times. Serve with the dip and lime wedges.

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