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Ingredients:
| 3 | pc (360 g) | potatoes |
| 1 | bar (225 g) | MAGNOLIA GOLD BUTTER UNSALTED |
| 3 | tbsp | cooking oil |
| 1 | pc (50 g) | onion, chopped |
| 1 | pc (80 g) | red bell pepper, chopped |
| 1 | pack (220 g) | PUREFOODS BEEF TAPA |
| 1/8 | tsp | dried thyme |
| 1/8 | tsp | dried rosemary |
| 3 | tbsp | MAGNOLIA ALL PURPOSE FLOUR |
| 1/2 | cup | MAGNOLIA FULL CREAM MILK |
| 1 | pack (110 mL) | MAGNOLIA ALL PURPOSE CREAM |
| 1/2 | pack (of 160 g) | MAGNOLIA CHEDDAR CHEESE, grated |
| 1 | pack (160 g) | MAGNOLIA QUICKMELT CHEESE, grated |
| 1 | stalk (5 g) | green onion, chopped (1 tbsp) |
Procedure:
1. Wrap potatoes in foil and place on a grill set over gas stove until tender, rotating foiled potatoes occasionally.
2. Place potatoes in a bowl and mash with half of butter. Cover and set aside.
3. In a pan, heat oil and sauté onion, bell pepper, tapa, thyme and rosemary until tapa is cooked. Cover and set aside.
4. In the same pan, melt remaining butter and add flour. Mix well until it forms a paste.
5. Slowly pour in milk and then cream while stirring continuously and starts to simmer.
6. Add cheddar cheese and half of melting cheese. Mix well and simmer. Set aside.
7. In a heat proof baking dish, place tapa mixture, mashed potato, white sauce and sprinkle remaining melting cheese on top.
8. Cover with foil and cook on gas stove over low fire until cheese melts. Garnish with chopped green onions, if desired.
Makes 3-4 servings.
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