CHILI STUFFED WITH JAMON PATE or CHORIZO PATE

Explosion of flavors and textures with this Txanton signature dish of chilis stuffed with homemade jamon pate. Main ingredients: chilis, jamon pate, butter, cream cheese, pedro ximenez wine.

Recommendation from the chef: this one does not need to defrost at all. Preheat your oven at 190 Degrees Celsius for 20 minutes. Then put the chilies inside for 7-8 minutes. If you overheat, the jamon pate or chorizo pate will totally melt so control the time well and watch closely. Once it’s done, remove from the oven and you can add some drops of honey and jamon shavings.

This cooked meal is packed in a vacuum sealed bag and was frozen to ensure freshness.

Photo is a visual representation of the product. Outcome may vary on preparation. Garnish and side dishes are not included.

HOW TO DEFROST?

Defrost inside the vacuum bag. It’s best to thaw product naturally in the refrigerator for 12 to 24 hours as it keeps the perfect consistency, texture and taste.

PLEASE remove defrosted product from vacuum bag before heating.

PLEASE strictly do not defrost products in MICROWAVE.