Chilli Jaffle


PREP TIME 5 minutes
COOK TIME 30 minutes


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 havarti, 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.

Step 2
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 3
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 let cool for 1-2 minutes before cutting.