Fusion Recipes
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Ingredients
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| 1 |
Yellow/green/red bell peppers |
2 |
| 2 |
Corn kernels, canned or parboiled |
1 cup |
| 3 |
Onion, chopped |
1 |
| 4 |
Cheese, grated |
1 cup |
| 5 |
Onion, chopped |
1 |
| 6 |
Garlic, chopped |
4 cloves |
| 7 |
Potatoes, boiled & mashed |
2 |
| 8 |
Red chili powder |
1/2 teaspoon |
| 9 |
Coriander powder |
1 teaspoon |
| 10 |
Cumin powder |
1/2 teaspoon |
| 11 |
Salt |
to taste |
| 12 |
Fresh coriander leaves/parsley, finely chopped |
3 tablespoons |
| 13 |
Olive oil |
3 tablespoons |
| Method |
Heat oil in a pan over medium-high heat, add onion, garlic and cook until light brown, now add corn kernels, mashed potatoes and cook for 5-10 minutes. Now add cheese and cook for 2 minutes. Transfer to the bowl and let it cool.
Roast the bell peppers either in oven or over gas flame until charred. Let it cool enough to handle, now remove the skin, veins and seeds. Stuff each of the bell pepper with the corn stuffing. Top it with cheese and serve.
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| Servings -2 |
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| Introduction
of the dish |
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Chile rellenos in Mexico is generally made with poblano peppers and is served with green rice.
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