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[View GuestBook] Ingredients
3/4 kg tomatoes
1/4 c oil
1 large onion, finely sliced
1 fresh green chili, cored, seeded, chopped
2 tbsp tomato paste
1 cube vegetable stock
1 can (8 oz) whole-kernel corn, drained
1 tbsp chopped fresh cilantro
6 tortillas
1 cup shredded cheddar cheese
flat-leaf parsley sprigs, to garnish
shredded lettuce
Method
Put tomatoes into a bowl, cover with boiling water and leave 1 minute. Drain and plunge into a bowl of cold water. Leave 1 minute, then drain. Peel tomatoes, remove seeds and chop flesh.
Heat half the oil in a skillet. Add onion and cook, stirring occasionally, 5 minutes or until soft. Add tomatoes, chili, tomato paste and stock cube and cook over low heat 5 minutes or until chili is soft but tomato has not completely broken down. Stir in corn and cilantro and cook over low heat to warm through. Keep warm.
Sprinkle each tortilla with cheese, leaving a 1/2-inch border. Spoon some tomato mixture over cheese. Fold tortilla in half to enclose filling.
Heat remaining oil in a skillet. Place two or three tortillas in skillet and cook 1 or 2 minutes on each side, until golden and crisp. Keep warm while cooking remaining tortillas. Garnish with parsley sprigs and serve on a bed of shredded lettuce.
[Home]
[Party Food Themes] [Party Ideas]
[Glossary]
[Write to Iena]
[Sign GuestBook]
[View GuestBook]