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Method:

  • Oil 40.0 ml
  • Onions (roughly chopped) 300.0 g
  • Cumin (ground) 10.0 g
  • Milk 200.0 ml
  • Green peppers (diced) 100.0 g
  • Red peppers (finely sliced) 100.0 g
  • Corn kernels 100.0 g
  • Pickled jalepenos (chopped) 50.0 g
  • Eggs 8.0 pc
  • Cream 100.0 ml
  • Red kidney beans (tinned) 200.0 g
  1. Method:

    • In a pot, heat oil and cook onion until soft. Add cumin, peppers and cook a further 2 minutes then add corn, jalapeños, red kidney beans and Knorr Professional Aromat and set aside.
    • Mix together milk, cream, eggs and Knorr ProfessionalClassic Mushroom Sauce and whisk until fluffy.
    • Place the pepper mixture in a greased tart mould and pour egg mixture over.
    • Bake in a preheated oven at 160 °C for 20 – 30 min.