Crisp bread slices stuffed with a cheesy corn and capsicum mixture.
Best for kids finger foods And for an evening snack.
For the filling-
Boiled Corn kernels- 1 cup
Capsicum- 1 chopped
Grated cheese-1/4 cup
All purpose flour- 2 tbspn
Butter- 2 tbspn
salt- To taste
Pepper- 1/2 tspn
Bread crumbs- 1 cup
Crushed red chilli flakes- 1 tspn
Oil- for deep frying
- Add Butter in a pan
- Add the flour and stir continuously till you get the smell of cooked flour. See to it it will not discolor.
- Add the milk and whisk well to get a smooth, thick sauce.
- Add the corn, capsicum, cheese and salt and mix well.
- Add pepper and red chilli flakes Keep aside. Let it cool. This filling should be thick and not watery.
Remove the crusts of the bread slices
Dip each slice in water and squeeze out the water by pressing each slice between the palms of your hands.
Put a spoonful of the filling on one slice.
Roll it into a cylindrical shape or like a patty and seal the sides. Roll the patty on bread crumbs. Keep aside.
Repeat with the remaining bread slices and filling and keep aside by dusting some bread crumbs on it.
Heat the oil in a kadai and deep fry the bread rolls till golden brown.
Serve hot with Tomato ketchup or red chilli sauce .
If you are calorie conscious you can make this as a sandwich by placing the filling inside the bread and toast it on both the sides on a pan and call it MEXICAN BREAD SANDWICH!!!
Sending this entry to A.W.E.D Mexican menu