CookEat Recipe
Corn and Sweet Pepper Filo Bites
Mashed avocado binds sweetcorn, diced sweet pepper, chipotle in adobo, cilantro and herbs. This very hot topping is served on golden baked filo squares.
Method
Steps
Step 1
Use canned sweetcorn kernels, weighed drained, and canned chipotle peppers in adobo, weighed with their sauce. Chop the chipotles very finely. Wash, seed and finely dice the sweet pepper; wash and chop the cilantro and herbs.
Step 2
Heat the oven to 180°C. Brush thawed filo with 2 tablespoons olive oil, stack in three layers and cut into small squares. Press into twelve standard muffin wells to form cups. Bake for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 3
Halve, stone and peel the avocado just before assembly and mash the flesh with the remaining tablespoon olive oil. Fold with the corn, sweet pepper, chipotles and sauce, cilantro and herbs. This is a very hot chilli topping.
Step 4
Spoon the finely chopped topping onto the filo bases immediately before serving in twelve portions.
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