Mexican Bread Tartlets
by Tarla Dalal
Added to 241 cookbooks
This recipe has been viewed 44304 times
Cute, little bread tartlets are filled with a delicious mixture of corn, capsicum, tomatoes and onions and topped with a generous layer of cheese. These tartlets must be eaten warm after they’re baked and the cheese is all molten. A great snack for children!
- Heat the oil in broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the capsicum and sauté on a medium flame for 1 minute.
- Add the tomatoes, mix well and cook on a medium flame for 1 minute.
- Add the dried mixed herbs, chilli flakes, sweet corn and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
- Remove the crust from all the bread 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 pre-heated oven at 200ºc (400ºf) for 8 to 10 minutes or until crisp. Keep aside.
- Divide the filling into 9 equal portions and fill a portion into each bread tartlet.
- Spread ½ tsp of tomato ketchup and 1 tsp cheese evenly over each tartlet.
- Serve immediately.
Nutrient values per tartlet
|Vitamin A||151.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||20.7 mg|
|Folic Acid||12.4 mcg|
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