Mexican Bread Tartlets, baked starter or a snack
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Mexican Bread Tartlets
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!
Preparation Time: 20 minutes.
Cooking Time: 7 minutes.
Makes 9 bread tartlets.
Baking Temperature: 200°C (400°F).
Baking Time: 13 to 15 minutes.
For the filling
2 cups cooked sweet corn kernels (makai ke dane)
1 tbsp oil
2 tsp finely chopped garlic (garlic)
½ cup finely chopped onions
¼ cup finely chopped red capsicum
¼ cup finely chopped yellow capsicum
¼ cup finely chopped green capsicum
1 cup blanched, peeled and chopped tomatoes
1½ tsp dry mixed herbs
2 tsp dry red chilli flakes
Salt to taste
For the bread tartlets
9 fresh bread slices
Melted butter for greasing and brushing
Other ingredients
4½ tsp tomato ketchup
9 tsp grated processed cheese
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.
Serve immediately.
