Mexican Chocolate Cream Pie, Mexican Enchiladas And Hot Chili Mexican Salad by Rida Aftab

Ingredients for Mexican Chocolate Cream Pie:

For Filling:

• 1/2 cup sugar
• 2 tbsp corn starch
• 1 tbsp unsweetened cocoa
• 1/4 tsp coffee
• 1/8 tsp salt
• 1 large egg
• 1 large egg yolk
• 1-3/4 cup milk  
• 2 ounce dark chocolate, chopped
• 1-1/2 cup chopped biscuits
• Cream for garnishing

Ingredients for Mexican Enchiladas:

For Chicken Filling:

• Chicken boneless  1/2 kg
• Onion  2
• Garlic chopped  1 tsp
• Cumin  2 tsp
• Salt  1 tsp
• Black pepper  1 tsp
• Fresh coriander chopped 2 tbsp
• Oil  2 tbsp

For Tomato Sauce:

• Onion 1
• Crushed red chili 1 tbsp
• Tomato chopped 250 gm
• Tomato paste 1 cup
• Lemon juice 2 tbsp
• Brown sugar 2 tbsp
• Salt 1/2 tsp
• Black pepper 1 tsp
• Garlic chopped 1 tsp
• Mozzarella cheese  6 ounces
• Oil 2 tbsp
• Tortillas  4

Method:

1. Heat oil in one pot and put chopped ginger.
2. When fragrance comes, add boneless chicken.
3. Together put chopped onions, cumin, salt, black pepper and chopped green coriander cook it.
4. When chicken tenders, turn off the stove.
5. For Tomato Sauce: Heat oil in separate pan, add garlic, chopped tomato, brown sugar, salt and crushed red chili and cook it. When tomatoes becomes soft, put tomato paste, lemon juice and black pepper and turn off the stove.
6. Make layer of chicken mixture on top of roti. Make tomato sauce layer, put remaining rotis and make layer in the same way, put mozzarella cheese and bake on 190 degrees C for 10 minutes.

Ingredients for Hot Chili Mexican Salad:

• 1 onion
• 1 capsicum
• 1 tomato
• 1 cup red kidney beans
• 1 tsp chopped garlic
• 2 tbsp coriander
• 4 tbsp lemon juice
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp chili sauce
• 1 tsp brown sugar
• 1 tsp cumin
• 1/2 cup orange juice
• 2 tbsp oil

Method:

1. Cut onions, capsicum, tomatoes and red kidney and put in 1 bowl.
2. Now mix chopped garlic, lemon juice, black pepper, salt, chili sauce, brown sugar, cumin, orange juice and oil separately, put in vegetables and mix it.
   
3. In end, put green coriander and serve.