Mexican Bread Tartlets Video by Tarla Dalal

Mexican Bread Tartlets Video by Tarla Dalal

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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!

  

Recipe Description for Mexican Bread Tartlets

Preparation Time: 
Cooking Time: 
Baking Time:  13 to 15 minutes
Baking Temperature:  200°C (400°F).
Makes 9 tartlets
Show me for tartlets


Ingredients


For The Filling
2 cups cooked sweet corn kernels (makai ke dane)
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/4 cup finely chopped red capsicum
1/4 cup finely chopped yellow capsicum
1/4 cup finely chopped green capsicum
1 cup blanched , peeled and chopped tomatoes
1 1/2 tsp dry mixed herbs
2 tsp dry red chilli flakes (paprika)
salt to taste

For The Bread Tartlets
9 fresh bread slices
melted butter for greasing and brushing

Other Ingredients
4 1/2 tsp tomato ketchup
9 tsp grated processed cheese

Method

For the filling

  1. Heat the oil in broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
  2. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  3. Add the capsicum and sauté on a medium flame for 1 minute.
  4. Add the tomatoes, mix well and cook on a medium flame for 1 minute.
  5. 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.

For the bread tartlets

  1. Remove the crust from all the bread slices.
  2. Roll each slice with a rolling pin.
  3. Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter.
  4. Brush with melted butter and bake in a pre-heated oven at 200ºc (400ºf) for 8 to 10 minutes or until crisp. Keep aside.

How to proceed

  1. Divide the filling into 9 equal portions and fill a portion into each bread tartlet.
  2. Spread ½ tsp of tomato ketchup and 1 tsp cheese evenly over each tartlet.
  3. Serve immediately.
RECIPE SOURCE : Quick CookingBuy this cookbook

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