Chilli Jaffle


Prep time 5 minutes
Cook time 30 minutes
Serves 4



2 tbsp Pukara chilli oil
1 Garlic clove, finely diced
½ White onion, finely diced
500g Beef mince
1 packet Old El Paso Fajita spice mix
Pinch of Tasman Sea salt
1 can crushed tomatoes
1 Can Old El Paso Mexe Beans
8 slices white bread
30g Ashgrove butter
175g Ashgrove jalapeno infused cheese, sliced



Step 1 In a pan over medium to high heat, add oil, garlic and onion. Cook for approximately 1-2 minutes, stirring occasionally. Add beef mince and continue to cook for 5 minutes.  Add the spice mix, sea salt, crushed tomatoes and beans, stir together. Let simmer for a further 10 minutes. Once cooked, put beef mix into a bowl and place in the fridge to cool for 10 minutes.

Step 2 Butter the outside of each piece of bread, spread beef mixture onto the other side and top with cheese. Place in jaffle maker and toast for approximately 5 minutes. Once nice and brown, remove from the jaffle maker and left cool for 1-2 minutes before cutting.