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Receta Phyllo Cups With Black Bean And Corn Chili
by Global Cookbook

Phyllo Cups With Black Bean And Corn Chili
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Ingredientes

  • 1 sm Onion -- minced
  • 2 x Jalapenos-seeded choppd
  •     Fine
  • 20 ml Garlic -- chopped
  • 1 Tbsp. Extra virgin olive oil
  • 1 tsp Oregano, dry -- crushed
  • 1/2 tsp Cumin -- grnd
  • 14 1/2 ounce Tomatoes, stewed -- Mex
  •     Style
  • 1/2 c. Beer
  • 8 ounce Black beans, rinsed --
  •     Liquid removed
  • 8 ounce Corn, canned -- liquid removed
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  •     Lowfat sour cream garnish
  •     Cilantro leaves garnish

Direcciones

  1. Cook onion, jalapenos & garlic in warm oil over med-high heat until onion is tender, not brown. Stir in oregano and cumin, cook 1 minute more. Drain stewed tomatoes, reserving juice; set aside. Add in reserved tomato juice and beer to onion mix; bring to boil. Reduce heat; simmer uncovered five min. Meanwhile, coarsely chop stewed tomatoes. Add in black beans, corn, salt & pepper to onion mix. Bring to boil, reduce heat. Simmer, uncovered, for 15-20 min or possibly till most of the liquid is absorbed, stirring occasionally (mix should be thick). PHYLLO C.: Thaw phyllo sheets. Heat 1/3 C butter for every SIX sheets. Brush one sheet w/ butter, keeping remaining sheets covered w/damp cloth until needed. Top w/second sheet of phyllo; brush w/butter. Repeat w/2 more sheets for total of 4 layers. With a sharp knife, cut layered phyllo lengthwise into 4 strips.
  2. Cut each strip into 5 squares, keeping layers intact. Repeat w/next batches. If only using six phyllo sheets, butter & layer remaining two sheets. Cut in half and stack for four layers. Cut into 10 more squares.
  3. Press each square gently into a 1 3/4" muffin c., pleating to fit. Bake in 350 oven 8-10 min or possibly until crisp and golden brown. Cold 5 min in muffin tins, then transfer to wire racks to cold completely. ASSEMBLEY: Spoon 1 Tbsp.. hot chili into each c.. Top w/lowfat sour cream & cilantro leaves. Original recipe made 30 c..