Roast capsicum dip with crisp tortillas
Preparation Time 5 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
* 3 red capsicums, quartered, deseeded
* 1 garlic clove, crushed
* Large pinch of cayenne pepper
* Pinch of salt
* 1 1/2 tbs olive oil
* 3 enchilada tortillas (Old El Paso brand)
* 75g (1/4 cup) sour light cream
* 2 green spring onion stems, trimmed, thinly sliced
Method
1. Preheat grill on high. Place the capsicums skin-side up under preheated grill and cook for 7-8 minutes or until charred and blistered. Transfer to a sealed plastic bag for 10 minutes. Peel the skins from the capsicums.
2. Place capsicum flesh, garlic, cayenne pepper, salt and 1 tbs of oil in the bowl of a food processor. Process 2-3 times in short bursts or until a rough puree forms (don't over-process). Transfer to a bowl.
3. Cut each tortilla into quarters. Heat the remaining oil in a large non-stick frying pan over high heat. Cook the tortillas for about 40-50 seconds each side or until golden brown. Set aside for 3-4 minutes to cool and firm.
4. Place a tablespoonful of roast capsicum dip on each tortilla. Top with a teaspoonful of sour cream, sprinkle with spring onions. Serve immediately.
Source
Australian Good Taste
Recipe by Jane Charlton
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