Mexican Spicy Corn

Ingredients:

½ cup corn kernels;

½ cup onions (chopped);

¼ cup capsicum (chopped);

1 to 2 green chilies (chopped);

½ teaspoon chilli powder;

1 tablespoon tomato ketchup;

¼ teaspoon dried oregano;

1 tablespoon butter;

Salt to taste;

 Other ingredients:

12 cream cracker biscuits or 24 nacho chips

For the garnish:

1 tablespoon chopped coriander.

Method:

1.      Combine the butter, onions and capsicum in a microwave safe bowl and microwave on high for 2 minutes.

2.      Add the corn, green chillies, chilli powder, ketchup and salt and mix well. Microwave on high for the 1 minutes.

3.      combine oregano and salt and mix well.

4.      Spoon the mixture onto the cream crackers or the nacho chips.

5.      Serve immediately, garnished with coriander leaves.

Baked Stuffed Potatoes

1. Pierce the potatoes and microwave on high for 5 minutes, remove and cool.
2. Cut each potato into half and scoop out centers.
3. Mash the scooped out portion and keep aside.
4. In a bowl, combine onion, mushrooms and butter. Microwave on high for 2 minutes stirring once.
5. Add green chilies, ginger, peas, scooped potato and salt. Mix and microwave on high for I minute,
6. Add the tomatoes, turmeric powder and mix.
7. On the skin of the scooped out potatoes rub salt, pepper and butter.
8. Place on a plate and fill it with the mushroom, peas mixture and microwave on high for 15 seconds.
9. Remove and place ½ slice cheeses on each half and microwave on high for 15 seconds.