Mexican Filling


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Mexican Filling recipe - How to make Mexican Filling

Preparation Time:    Cooking Time:    Total Time:     12Makes 10 to 15 servings
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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
  1. Put the tomatoes in hot water for 10 minutes. Take off the skin and chop.
  2. Heat the oil and fry the onion for 1 minute.
  3. Add the capsicum, green chillies and tomatoes and fry for at least 3 to 4 minutes.
  4. Add the corn and salt.

For the tartlet cases

    For the tartlet cases
  1. Remove the crust from the 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 hot oven at 230 degree c (450 degree f) for 8 to 10 minutes or until crisp.

How to proceed

    How to proceed
  1. In each tartlet case, fill a little mixture, spread a little tomato ketchup and sprinkle some cheese on top.
  2. Bake in a hot oven at 200 degree c (400 degree f) for 5 to 10 minutes or until the cheese melts.
  3. Serve hot.

RECIPE SOURCE : Quick CookingBuy this cookbook
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