Crepes Mexicana
Category : Quarter Plates | Veg/Non-veg :
| Source : tarladalal
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Prep Time15 mins
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Cook Time4 mins
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Serving
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Ingredients
5 crepes
3/4 cup refried beans
5 tsp uncooked salsa
1/4 cup crumbled paneer (cottage cheese)
1 tbsp oil
1/4 cup finely chopped onions
1/4 cup finely chopped zucchini
1/4 cup boiled sweet corn kernels (makai ke dane)
1/2 tsp dried oregano
salt and freshly ground black pepper (kalimirch)
1 tbsp finely chopped coriander (dhania)
1/2 tbsp milk for brushing
1/2 cup grated processed cheese
1 tbsp finely chopped spring onion greens
Direction
add the onions and sauté on a medium flame for 1 minute.
2. Add the paneer
zucchini
corn
dried oregano
salt and pepper
mix well and cook on a medium flame for 2 to 3 minutes
while stirring occasionally.
3. Switch off the flame
add the coriander and mix well. Divide the mixture into 5 equal portions and keep aside.
4. Divide the refried beans into 5 portions. Keep aside.
5. Place a crepe on a clean
dry surface and place a portion of the beans on one side of the crêpe.
6. Put one portion of the cottage cheese mixture evenly over it.
7. Put 1 tsp of salsa on top of the refried beans.
8. Roll it up tightly.
9. Repeat steps 2 to 5 to make 4 more crêpes.
10. Arrange the crepes in a baking dish.
11. Brush the crepes with milk.
12. Sprinkle the cheese on top and bake in a hot oven at 200°c (400°f) for 5 minutes.
13. Serve hot garnished with spring onion greens.
Tags
Mexican Crepes, Mexican Main Dish, Indian Cheese Recipes, Crepes , Casseroles and Bakes, One Dish Vegetarian Meals, Mexican Delights
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