Mexican Bread Tartlets
by Tarla Dalal
Added to 247 cookbooks
This recipe has been viewed 50198 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!
For the filling- Heat the oil in broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
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- Add the onions and sauté on a medium flame for 1 to 2 minutes.
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- Add the capsicum and sauté on a medium flame for 1 minute.
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- Add the tomatoes, mix well and cook on a medium flame for 1 minute.
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- 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.
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For the bread tartlets- Remove the crust from all the bread slices.
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- Roll each slice with a rolling pin.
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- Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter.
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- Brush with melted butter and bake in a pre-heated oven at 200ºc (400ºf) for 8 to 10 minutes or until crisp. Keep aside.
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How to proceed- Divide the filling into 9 equal portions and fill a portion into each bread tartlet.
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- Spread ½ tsp of tomato ketchup and 1 tsp cheese evenly over each tartlet.
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- Serve immediately.
Mexican Bread Tartlets Video by Tarla Dalal
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Nutrient values per tartlet
Energy | 119 cal |
Protein | 3.9 g |
Carbohydrates | 20.1 g |
Fiber | 1.3 g |
Fat | 3.1 g |
Cholesterol | 0 mg |
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 |
Calcium | 39.5 mg |
Iron | 0.6 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 33.8 mg |
Potassium | 81.2 mg |
Zinc | 0.2 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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