Spicy Callaloo Dip
Ingredients
1 cup chopped callaloo
1 cup taco-blend cheese
2 medium jalapeno peppers (diced)
1 small onion chopped
1 tablespoon parmesan cheese
1 cup water
1 tablespoon olive oil
Cooking Instructions
Sauté callaloo; add oil in a small pot, add onion and stir for 1-2 minutes, then add callaloo and Knorr chicken seasoning, stir and allow to cook until tender. Add water to the sautéed callaloo and allow to cook for 5 minutes. Then add jalapeno peppers and taco-blend cheese, stir to distribute evenly, add parmesan cheese and stir. Remove from heat to avoid drying out.
Callaloo Wrap
Ingredients
1 tablespoon olive oil
2 cups chopped callaloo
1 small onion diced
1 teaspoon diced Scotch Bonnet pepper
1 teaspoon butter
2 large tortillas
½ cup taco-blend cheese
½ teaspoon Knorr chicken seasoning
Cooking Instructions
Sauté callaloo; add oil in a skillet, add onion and pepper and stir for a 1-2 minutes, then add callaloo and Knorr chicken seasoning, stir and allow to cook until tender. Pre-heat oven to 350 degrees. Lightly spread cheese on the tortilla, place two tablespoons of sautéed callaloo on top, fold two opposite sides, then fold one of the remaining sides and wrap. Place on a non-stick baking pan, lightly brush with oil and placed in the oven for 10 minutes.
