- RECIPES -
- RECIPES -
Saturday, December 28, 2013
2 tsp - Extra virgin olive oil
1 pc - Corn on the cob (scrape out the corn with a knife)
1/4 pc - Capsicum (finely chopped)
1/4 pc - Red bell pepper (finely chopped)
1/4 pc - Yellow bell pepper (finely chopped)
4 cloves - Garlic (finely chopped)
2 Tbsp - Onions (finely chopped)
A pinch - Salt (do not add more salt as the cheeses have the salt)
75 gms - Jack monterey cheese (grated)
75 gms - Mature cheddar cheese (grated)
1/2 Tbsp -Taco seasoning
2 Tbsp – Jalapeno pepper (chopped) (available in grocery stores)
1 tsp – Red chilli flakes
2 pcs - Tomatoes (finely chopped)
Cornitos or crisp tortillas (crushed )
Optional : a pinch - Chipotle powder
Heat oil in a pan add the garlic and the onions in it roast till light brown, then add the peppers and corn.
Saute till the vegetables are slightly soft.
Add the salt and mix well.
Remove from heat and add the jack monterey cheese, mature cheddar cheese, taco seasoning, jalapeno and red chilli flakes.
Put the mix in a tart shell or a tart container.
Top it with the cornitos or crisp tortillas
Bake it in the oven for one minute.
Just before serving add the tomatoes and some more cornitos.