Mexican Cups In Gujarati | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana

Mexican refried beans and vegetables stuffed in wonton cups and baked.

MEXICAN CUPS

Ingredients

½ cup red kidney beans, soaked overnight, boiled and mashed
8 wonton sheets
1 tablespoon olive oil
4-5 babycorn, finely chopped
½ medium green capsicum, finely chopped
1 tablespoon red chilli sauce
2 tablespoons Mexican sauce
1 teaspoon dried oregano
Salt to taste
½ teaspoon sugar
1 tablespoon chopped fresh parsley
¼ cup grated mozzarella cheese

Method

1. Preheat oven to 180° C.
2. Heat olive oil in a non-stick pan. Add babycorn and capsicum and sauté for 30 seconds. Add kidney beans, mix and cook for 1 minute.
3. Add chilli sauce, Mexican sauce, dried oregano, salt, sugar and parsley and mix well.
4. Line a silicon muffin mould tray with one wonton sheet and put some kidney bean mixture filling ¾ of it. Put some cheese on top.
5. Place the tray on a baking tray. Put the tray into the preheated oven and bake for 5-10 minutes. Remove from oven and demould.
6. Serve hot

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