Mexican Sizzler recipe

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Mexican Sizzler recipe


For The Corn Tortillas

1/2 cup maize flour

1/2 cup whole wheat flour

a pinch of salt

For The Tortilla Filling

1/4 cup chopped capsicum

1/2 cup chopped onions

2 large garlic cloves , finely chopped

1 green chilli , finely chopped

1/4 cup chopped tomatoes

1/4 cup sweet corn kernels

1/4 cup chopped paneer

1/4 cup canned baked beans

2 tbsp finely chopped spring onion greens

2 tsp oil

salt and to taste

2 tbsp grated processed cheese

For The Mexican Tomato Sauce

1 kg tomatoes

3/4 cup chopped onions

1 green chilli , chopped

1/2 tsp chilli powder

1/4 tsp dried oregano

2 pinches of sugar

2 tbsp oil

salt to taste

For The Vegetable Stir-fry

1/2 cup zucchini , sliced

1/4 cup carrot , sliced

1/4 cup baby corn , sliced

1/4 tsp roasted cumin seeds powder

1 tsp butter

salt to taste

For The Paprika Mashed Potatoes

1 cup boiled and mashed potatoes

1 tbsp butter

1 to 2 tbsp milk or cream

1/2 tsp dry red chilli flakes (paprika) or chilli powder

salt to taste

For The Garnish

1/2 cup chopped spring onions

1/4 cup grated processed cheese

1/2 recipe guacamole

Other Ingredients

1 tbsp oil mixed with 1 tablespoon water



For the corn tortillas

  1. Combine both the flours and salt and knead into a soft dough using warm water.
  2. Allow it to rest for 10 to 15 minutes. Divide the dough into 4 equal parts.
  3. Roll them into 4 chapatis approx. 150 mm. (6″) in diameter.
  4. Cook them on a griddle (tava) till both sides are lightly browned. Keep aside.

For the tortilla filling

  1. Heat the oil and sauté the capsicum, onions and garlic till the onions are translucent.
  2. Add the green chilli, tomatoes, corn, paneer, baked beans, salt and pepper and mix well.
  3. Remove from the flame and add the spring onion greens. Add in the cheese and keep aside.

For the Mexican tomato sauce

  1. Put the tomatoes in hot water for 10 minutes. Peel the skin and chop the tomatoes.
  2. Heat the oil and sauté the onions for ½ minute. Add the green chilli and sauté again for a few seconds.
  3. Add the tomatoes, chilli powder, oregano, sugar and salt. Simmer for 10 to 12 minutes till it is thick. Keep aside.

For the vegetable stir-fry

  1. Heat the butter in a pan and add the vegetables.
  2. Add the salt and ¼ cup of water and allow the vegetables to soften till the water evaporates.
  3. Add the cumin powder and mix well.

For the paprika mashed potatoes

  1. Combine the milk, butter and salt in a pan and bring to a boil over a slow flame till the butter melts. Add this to the mashed potatoes.
  2. Mix all the ingredients in a bowl till the mixture is smooth.
  3. Spoon into a piping bag and keep warm.

How to proceed

  1. Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
  2. Fill the warm tortillas with the filling mixture and roll them up to make frankie rolls. Keep aside.
  3. Place 2 rolls on a hot sizzler plate and surround them with the vegetable stir-fry.
  4. Pipe the paprika mashed potatoes on one side of the plate.
  5. Pour the mexican tomato sauce over the tortillas and sprinkle the spring onions and cheese on top. Serve topped with guacamole.
  6. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
  7. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
  8. Serve immediately.


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