Tropical Fruit Enchilada Wrapped in MANGO COCONUT CHUTNEY & Pineapple glaze

Tropical Fruit Enchilada Wrapped in MANGO COCONUT CHUTNEY & Pineapple glaze

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 2

  • Mango coconut Pepper Sauce ::Fresh Coconut 1

  • Raw mangoes 2 medium

  • Green chilli 2

  • Salt 1/2 tsp or to taste

  • Black Pepper 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 8-10

  • Pineapple glaze: Pineapple chunks 1/2 cup

  • Maple syrup 2 teaspoon

  • Cinnamon 1/4 teaspoon

  • Water 1/2 cup

  • For Tortilla :--Whole Wheat Tortillas – 4 (medium sized)

  • Butter- 1 tsp for greasing

  • Mozzarella Cheese – 1/2 Cup (shredded)

Directions

  • 01

    For glaze: Heat water in a pan; add maple syrup, cinnamon in it and

  • 02

    then pineapple chunks to it. Let it simmer for 10 minutes. And switch off the gas.

  • 03

    For Sauce: Take a mixer jar, Add all the ingredients and grind to make chutney.

  • 04

    For Tempering: Heat oil on medium flame in a wok, add mustard seeds,

  • 05

    let them splutter, add black pepper and curry leaves.

  • 06

    Assemble Enchiladas: Preheat microwave to 215 ° C

  • 07

    Spread about 1 1/2 tablespoon Sauce and place of 2-3 tablespoon chopped fruit in the center of the tortilla and roll.

  • 08

    Spray a baking dish with non-stick spray, and then lay your enchiladas seam-side down.

  • 09

    When all are rolled cover with more Pineapple glaze add mozzarella cheese.

  • 10

    Bake for 15-18 minutes, or until fruit in the middle begins to burst and soften.

  • 11

    Serve immediately with extra glaze and fruit topping on it.

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