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@tropicanamedellin989: Gustavo Monsalve, de Control y Gestión de Pérdidas de EPM, explica por qué las conexiones ilegales y la manipulación de los medidores de agua constituyen un delito y cómo estas prácticas afectan la calidad y continuidad del servicio para toda la comunidad. Además, entrega recomendaciones para hacer un uso legal y responsable del acueducto.#contenidodemarca @EPM

Tropicana Medellin 989
Tropicana Medellin 989
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Friday 21 August 2026 16:30:31 GMT
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#AD It's SHOWTIME! 🎉🍝 Join me tonight at 8:30pm on RTÉ ONE for episode 1 of Donal's Italian Kitchen! To celebrate, I'm sharing one of my absolute favourites: Buffalo Cream Cheese Taquitos 🧀🌶️ crispy, spicy, endlessly dunkable, and always the first thing gone off the table. Trust me, you need this recipe in your life! Huge thanks to my friends @philadelphia_uki the proud sponsors of the new show, for making tonight possible 💛 Who's tuning in with me? Recipe Serves: 4 (makes 8) Time: 35 minutes Ingredients 200g Philadelphia cream cheese 100ml hot sauce 100g mozzarella cheese 50g mature cheddar 3 spring onions 1 tsp garlic granules 1 tsp smoked paprika 400g cooked chicken Sea salt & ground black pepper 8 small flour tortillas 3 tbsp neutral oil 50g blue cheese 150ml sour cream or buttermilk ranch dip 2 sticks of celery A few jalapenos 1 small bunch of chives Coriander leaves Method Preheat the oven to 200°C/180°C fan and line a large baking tray with parchment. Place the softened cream cheese in a large bowl and beat with a wooden spoon until smooth. Pour in the hot sauce and add the mozzarella, cheddar, spring onions, garlic granules and smoked paprika. Season with salt and pepper and mix until combined. Stir in the chicken and mix to coat the chicken in the cheesy mixture. Warm the tortillas in a dry pan or wrap them in a damp tea towel and microwave for 30 seconds. Then, working one at a time, spoon the filling along the lower third of each tortilla, leaving a small border at each end. Roll up tightly, tucking the filling in as you go, and place seam-side down on the lined tray. Repeat with the rest. Brush the taquitos all over with the neutral oil, then brush with a little extra hot sauce and bake for 15–18 minutes, turning halfway, until deeply golden and crisp. You can also do this in the air fryer at 180 C for 8 - 10 minutes. While they bake, fold the crumbled blue cheese into the sour cream or ranch, and check the seasoning. Pile the taquitos onto a platter, scatter with snipped chives and serve straight away with the blue cheese dip, celery batons, jalapeños, herbs and extra hot sauce for drizzling.
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