Mexican Rarebit In A Casserole Recipe
Ingredients
| Tomatoes | 3 Large | |
| Chopped onion | 1 | |
| Chopped capsicum | 1 | |
| Finely chopped green chilies | 4 | |
| Oil | 3 Tablespoon | |
| Chili garlic sauce | 2 Teaspoon | |
| Salt | To Taste | |
| Corn | 2 Cup (32 tbs) | |
| Sali wafers | 1 Tablespoon | |
| Celery | 1 Tablespoon | |
| Grated cheese | 3 Tablespoon |
Directions
For the Toast : Cut the bread with a round shaped cutter into small rounds.
Grease a large flat casserole with butter and put the rounds of bread inside the casserole.
Brush with butter and bake in a hot oven at 450° F for 10 mins.
or until crisp.
For the Filling : Put the tomatoes in hot water.
Leave a few slices for garnish.
.
After 10 mins.
take off skin and chop the tomatoes.
Heat the oil and fry the onion till light pink in colour.
Add the capsicum, green chillies and chopped tomatoes and fry for at least 3-4 mins.
Add the corn, salt, and the chilli garlic sauce.
Spread the mixture into the casserole Add tomato ketchup and sprinkle cheese on top.
Bake in a hot oven at 400'F for 15-20 mins.
Decorate with sali wafers, tomato slices and celery.
Serve hot.
Grease a large flat casserole with butter and put the rounds of bread inside the casserole.
Brush with butter and bake in a hot oven at 450° F for 10 mins.
or until crisp.
For the Filling : Put the tomatoes in hot water.
Leave a few slices for garnish.
.
After 10 mins.
take off skin and chop the tomatoes.
Heat the oil and fry the onion till light pink in colour.
Add the capsicum, green chillies and chopped tomatoes and fry for at least 3-4 mins.
Add the corn, salt, and the chilli garlic sauce.
Spread the mixture into the casserole Add tomato ketchup and sprinkle cheese on top.
Bake in a hot oven at 400'F for 15-20 mins.
Decorate with sali wafers, tomato slices and celery.
Serve hot.
Chef
