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Preparation Time : 10
Cook Time : 15
Total Time : 25
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)
For glaze: Heat water in a pan; add maple syrup, cinnamon in it and
then pineapple chunks to it. Let it simmer for 10 minutes. And switch off the gas.
For Sauce: Take a mixer jar, Add all the ingredients and grind to make chutney.
For Tempering: Heat oil on medium flame in a wok, add mustard seeds,
let them splutter, add black pepper and curry leaves.
Assemble Enchiladas: Preheat microwave to 215 ° C
Spread about 1 1/2 tablespoon Sauce and place of 2-3 tablespoon chopped fruit in the center of the tortilla and roll.
Spray a baking dish with non-stick spray, and then lay your enchiladas seam-side down.
When all are rolled cover with more Pineapple glaze add mozzarella cheese.
Bake for 15-18 minutes, or until fruit in the middle begins to burst and soften.
Serve immediately with extra glaze and fruit topping on it.
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