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Mexican Paprika Burgonia

Veggie.Lover's picture
Ingredients
  Cooked corn 3 Cup (48 tbs)
  Capsicum 3
  Green chilies 2 , finely chopped
  Cashewnuts 100 Gram
For white sauce
  Flour 3 Tablespoon
  Butter 1 1⁄2 Tablespoon
  Grated cheese 6 Tablespoon
  Chili sauce 1 Teaspoon
  Potatoes 10 Small
  Milk 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Grind the cashewnuts and capsicum in a grinder and make a paste.
Prepare white sauce from the ingredients for sauce.
Heat oil in a pan and place over medium heat.
Add the paste.
Stir for a while.
Add potatoes, half of the cheese, the rest of the ingredients and white sauce.
Pour this mixture into a well greased casserole dish.
Sprinkle remaining grated cheese.
Dot with 1/2 tablespoon butter.
Bake in a hot oven (210°C) for 20 to 25 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Corn

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4.25
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3926 Calories from Fat 1040

% Daily Value*

Total Fat 121 g186.1%

Saturated Fat 46.3 g231.4%

Trans Fat 0 g

Cholesterol 172.8 mg57.6%

Sodium 2206.6 mg91.9%

Total Carbohydrates 621 g207.1%

Dietary Fiber 67.4 g269.7%

Sugars 55.5 g

Protein 136 g272.2%

Vitamin A 81.7% Vitamin C 1138.3%

Calcium 179.6% Iron 174.4%

*Based on a 2000 Calorie diet

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Mexican Paprika Burgonia Recipe