Dubliner Cheese Recipes

Turkey Chilli Tortilla Bowls

Serves 4

For the tortilla bowls:

  • Cooking spray
  • 4 large flour tortillas


For the chilli:

  • 1 tbsp olive oil
  • 2 medium onions, chopped
  • 500g turkey mince
  • 3 garlic cloves, peeled and finely chopped
  • 1–2 tsp hot chilli powder, depending on taste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 400ml chicken stock
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400g tin of mixed beans, drained and rinsed
  • 4 tbsp tomato purée
  • 2 tbsp balsamic vinegar
  • ½ tsp sugar
  • 1 tsp dried oregano
  • Salt and black pepper


To serve:

  • Dubliner Lighter Cheese
  • Sour cream
  • Salsa
  • Potato wedges


  1. For the tortilla bowls, preheat the oven to 190˚C/170˚C fan/gas mark 5. Invert four oven-proof bowls onto baking trays and spray with cooking spray. Press the tortillas around the outsides of the bowls and bake for 14-16 minutes until golden brown and crisp.
  2. Heat the oil in a large pan over a medium heat and add the onions. Cook for 2-3 minutes, then add the turkey. Use a wooden spoon to break up the lumps in the mince and cook for five minutes. Add the garlic, chilli powder, cumin and coriander and cook together for 1–2 minutes.
  3. Add the stock and the tomatoes and stir to combine. Add the beans, tomato purée, balsamic, sugar and oregano, and season well.
  4. Bring to a simmer, then cover loosely with a lid. Reduce the heat and leave to cook gently for 45 minutes, stirring occasionally. Taste and adjust the seasoning.
  5. Divide into the tortilla bowls and top each with a generous handful of Dubliner Lighter. Add a dollop of sour cream and salsa to each bowl and serve with chunky potato wedges.