Method
1. Add water to the TM5 bowl
2. Boil for 8 min, Varoma, speed 4
3. Add potato to the varoma dish
4. Set dish into position and steam 25–30 minutes until tender when pierced with a fork
5. Remove and cool on a paper towel to mop up any liquid
6. Place cheeses into the clean and dry Thermomix bowl
7. Blitz with MC in place 10 sec, speed 10
8. Remove from bowl and set aside
9. Add cilantro, extra virgin olive oil, taco seasoning and garlic to the TM5 bowl
10. Chop with MC in place 3 sec, speed 7
11. Scrape down sides of TM5 bowl
12. Sauté for 5 min, Varoma, speed 1
13. Char-grill the corn in an open flame or on a barbecue until well blackened and kernels are softened
14. Cut from the cob
15. Place dry potatoes and approximately half the cheese into the Thermomix bowl
16. Then stir in chipotle peppers in adobo sauce, mayonnaise, canned red kidney beans, red bell pepper, yellow bell pepper, green bell pepper, grape tomato, avocado and green onion to the TM5 bowl
17. Blend with MC in place 7 sec/speed 7
18. Then blend with MC in place 7 sec, reverse speed 7
19. Stir through remaining cheese and serve with sour cream