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Mexican Magic Cups

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Creamy polenta topped with spicy kidney beans and cheese and baked in cups.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 31-40 minutes

Servings : 4

Mexican Magic Cups

Main Ingredients

Cooked red kidney beans (rajma), Polenta

Cuisine

Mexican

Course

Snack

Level Of Cooking

Medium

Ingredients

  • Cooked red kidney beans (rajma)
    1 cup
  • Polenta
    1/2 cup
  • Oil
    3 tablespoons
  • Onions chopped
    1 cup
  • Garlic crushed
    1 tablespoon
  • Tomatoes
    2 medium
  • Salt
    to taste
  • Pickled jalapenos chopped
    5-6
  • Milk
    2 cups
  • Lemon zest grated
    1/4 teaspoon
  • Processed cheese
    200 grams
  • Fresh coriander leaves
    a few
  • Olive oil
    as required

Method

Step 1


Preheat oven to 180° C.

Step 2


Heat oil in a non-stick pan, add onions and saute for 1-2 minutes. Add garlic and saute till lightly browned.

Step 3


Add red kidney beans and mix. Add 1 cup water, cover and cook.

Step 4


Roughly chop tomatoes, puree them in a mixer and add to the pan. Rinse the mixer jar with a little water and add to the pan and mix. Add salt and cook. Add pickled jalapenos and mix.

Step 5


Heat milk in another pan. Add polenta and cook till thick and creamy. Add salt and lemon zest and mix well.

Step 6


Put kidney beans mixture in tall cups. Cut cheese into big pieces and put them over the beans.

Step 7


Put a few coriander leaves and top with polenta. Press lightly and drizzle a little olive oil over each. Cook in the preheated oven for 15 minutes.

Step 8


Serve hot in the cups.

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