Mexican Bread Rolls


Bread slices (a day old) 8
For the filling:
Corn kernels 4 tbsp
Capsicum 1
Plain flour 2 tbsp
Milk 1 cup
Cheese 1/4 cup
Butter 2 tbsp
Salt to taste
Oil for deep frying

How to make Mexican Bread Rolls:
  • Boil the corn.
  • Chop the capsicum.
  • Grate the cheese.
  • For the filling:
  • Heat the butter in a saucepan.
  • Add the flour and stir continuously till you get the smell of cooked flour, taking care to see that the flour does not discolour.
  • Add the milk and whisk well to get a smooth, thick sauce.
  • Add the corn, capsicum, cheese and salt and mix well. Keep aside.
  • Remove the crusts of the bread slices.
  • Dip each slice in water and squeeze out the water by pressing each slice between the palms of your hands.
  • Put a spoonful of the filling on one slice.
  • Roll it into a cylindrical shape and seal the sides. Keep aside.
  • Repeat with the remaining bread slices and filling.
  • Deep-fry the bread rolls till golden brown. Drain on absorbent paper.
  • Serve hot.
  • The filling should be very thick and not runny for this recipe.