Monday, 20 July 2015

Baked Corn Stuffed Bread Cups

Baked Corn Stuffed Bread Cups

 For bread cup
5 pieces of bread slices
Butter garnishing

For the filling
3/4 tablespoon oil
1/4 cup chopped capsicum
1/4 cup chopped onion
1/2 cup tomato
3/4 cup sweet corn kernels
2-4 green chillies

Other ingredients
1/4 cup tomato ketchup
1/8 cup grated processed cheese

For the bread cups. Remove the crust from the bread slices. Wrap the bread slices in a muslin cloth ans steam them for 5 to 7 minutes in a steamer. Roll a little with a rolling pin and press into cavities of a greased muffin tray.Brush with melted butter and bake in hot oven at 200 degree Celsius until crisp.Keep aside.

For the filling
Heat oil in a pan,add the onion saute till they become transparent. Add the capsicum,tomatoes,green chillies and cook for 5 minutes over a medium flame. Add the corn,salt and cook it another for two minutes. Divide the filling into 12 equal portion. Keep aside.

Now fill the filling,
Fill the portion of filling in each bread cups,top it with tomato ketchup and cheese on it.bake in the pre-heat oven at 200 degree Celsius until cheese melts down.serve immediately.