Mexican Filling
by Tarla Dalal
01 Jan 1900
This recipe has been viewed 11312 times
Mexican Filling recipe - How to make Mexican Filling
Preparation Time: Cooking Time: Total Time:
Makes 10 to 15 servings
2 1/4 cups boiled sweet corn kernels (makai ke dane)
3 tomatoes
1 onion , chopped
1 capsicum , chopped
3 green chillies , finely chopped
3 tbsp oil
salt to taste
For The Tartlet Cases
10 to 15 fresh bread slices
soft butter
For The Baking
1/2 cup tomato ketchup
3 tbsp grated processed cheese
Method
For the tartlet cases
How to proceed
- Method
- Put the tomatoes in hot water for 10 minutes. Take off the skin and chop.
- Heat the oil and fry the onion for 1 minute.
- Add the capsicum, green chillies and tomatoes and fry for at least 3 to 4 minutes.
- Add the corn and salt.
For the tartlet cases
- For the tartlet cases
- Remove the crust from the slices.
- Roll each slice with a rolling pin.
- Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter.
- Brush with melted butter and bake in a hot oven at 230 degree c (450 degree f) for 8 to 10 minutes or until crisp.
How to proceed
- How to proceed
- In each tartlet case, fill a little mixture, spread a little tomato ketchup and sprinkle some cheese on top.
- Bake in a hot oven at 200 degree c (400 degree f) for 5 to 10 minutes or until the cheese melts.
- Serve hot.
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