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 35.
MEXICAN JAFFLE SNACKS
To fill those hungry tummies after school with a bit of
Mexican!
Before you begin:
• |
Kitchens
can be dangerous so make sure you have just read the Kitchen
Safety Checklist. |
• |
Check
with Mum or Dad that you are allowed to cook. |
• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Makes: 2
Here’s what you need:
• 4 slices high fibre white bread
• 125g can Edgell Red Kidney
Beans,drained
• 125g can Edgell Super Sweet
Corn, drained
• 1/4 cup mild Mexican tomato salsa
• 1/2 cup grated light low fat tasty cheese
• Spray oil
Here’s how to do it:
| 1. |
In
a medium bowl lightly mash Edgell
Red Kidney Beans. Stir in Edgell
Super Sweet Corn, salsa and low fat cheese. |
| 2. |
Lightly
spray preheated jaffle maker or sandwich maker with
oil. Place one slice of bread down onto jaffle maker
and spoon half the mixture onto each bread slice,
top with bread. |
| 3. |
Close
jaffle iron and cook for 5 minutes or until bread
is golden. |
Setting Up Time:
5 minutes
Cooking Time:
5 minutes
HOT TIP: This filling is
also suitable for enchiladas, burritos or a pizza topping.
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