Mexican Bread Tartlets Video by Tarla Dalal Video by Tarla Dalal
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Mexican Bread Tartlets Recipe Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
7 Mins
Total Time
27 Mins
Makes
9.00 tartlets
Ingredients
For The Filling
2 cups boiled sweet corn kernels (makai ke dane)
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onion
1/4 cup finely chopped red capsicum
1/4 cup finely chopped yellow capsicum
1/4 cup finely chopped capsicum
1 cup blanched and chopped tomatoes
1 1/2 tsp dried mixed herbs
2 tsp dry red chilli flakes (paprika)
salt to taste
For The Bread Tartlets
9 fresh bread
melted butter for greasing and brushing
Other Ingredients
4 1/2 tsp tomato ketchup
9 tsp grated processed cheese
Method
- 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.
- 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.
- 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.
See step by step images of Mexican Bread Tartlets
