Friday, 19 February 2016

Baked Stuffed Cheesy Mexican Pittas


4 pitta breads
1 red pepper, sliced
1 onion, chopped finely
1 carrot, chopped into sticks
100g mushrooms, sliced
1 tbsp paprika
1 tbsp ground coriander
1 tsp dried coriander leaves
1 tsp lime juice
1 tbsp olive oil
pinch of cumin
pinch of dried chillies
1 garlic clove, chopped finely
grated cheese
more olive oil for drizzling or brushing onto pittas


  1. Preheat oven to 170C.
  2. In a bowl mix together the ground & dried coriander, cumin, paprika and chillies with the oil and lime juice into a paste.
  3. Add the onions and garlic to the paste & mix well.
  4. Heat a pan until it's hot and add the onion & paste mix, frying until the onions are beginning to soften. 
  5. Add the vegetables to the pan and fry until soft.
  6. Take the pitta breads and cut in half, opening up the pocket in the bread.
  7. Stuff the pittas with grated cheese and the cooked vegetable mix.
  8. Place the stuffed pittas on a baking tray and drizzle or brush with some olive oil.
  9. Bake in the oven for 15-20 mins or until looking golden.
Serve with a lovely green salad as a light lunch.

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