19 August 2013
Anjana Chaturvedi
Tangy Taco Tarts

Ingredients
Preparation
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<strong>Dough:
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</strong>In a bowl add corn meal, refined flour, salt, chili powder, baking powder and oil, mix well and then add warm water and make a medium soft dough.
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Rub the dough for a minutes and make small balls from the dough.
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Dust with refined flour and roll to make a tortilla and prick with a fork.
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Place the rolled tortilla/disc inside the greased tart mould and press gently and then cut off any extras from the edges.
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Brush the inside of the tarts with little olive oil.
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Keep the tarts in the preheated oven at 160 degree and bake for approx. 20 minutes.
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When tart get a nice golden colour, remove from the oven and keep aside.
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<strong>Topping:</strong>
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In a pan heat 2 tsp oil and add chopped bell peppers and saute for a few seconds.
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Now add corn kernals, jalapeno, green chilies, salt,chili flakes, ground cumin and oregano and saute for a few seconds.
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Add chopped tomato and stir fry to make them slightly soft but crunchy.
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Add cheddar cheese, mix and take out in a bowl.
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Fill the baked tarts with approx. 1 tbsp of topping and put some grated cheese on the top.
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Dot with ketchup and garnish with basil leaf.
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Serve with ketchup.
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<strong>Variation:</strong>
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You may also fry the tarts in hot oil. Fry with the tart mould then remove from the mould when done (while hot).
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