Mexican Filling

by Tarla Dalal

add to my cookbook add to shopping list

Added to 43 cookbooks This recipe has been viewed 11457 times

Add your private note

Mexican Filling recipe - How to make Mexican Filling

Sandwich Recipes Oven Non-stick Pan

Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 12Makes 10 to 15 servings
Show me for servings

Ingredients

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

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

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

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.