Honestly I am not a fan of fusion. I am not one to judge anything, but when I see a result of fusion in any concept of art or work I quietly swallow my lack of excitement. I do agree that this is a limited vision because truly for beauty to reveal itself nothing can stop it. No opinion, neither any presupposed disposition can erode something gorgeous that beholds you.
Hence I present a fusion dish which I learnt from a dear friend. I guess when a mother has to feed her kids, she creates. It comes naturally to her or she borrows from examples. This Tex Mex Lasagna is one such dish which is pretty honestly delicious that tickles the taste buds leaving a distinctive pleased after taste.
My food word for this recipe would be smart fusion.
When you go out shopping look for;
One kg of boiled minced chicken (optional if you want to keep it vegetarian, replace with mushrooms and peppers)
Soaked and boiled kidney beans or a can of baked beans
A sprig of coriander stalk
White household vinegar
Red chilli powder or flakes
Salt to taste
The recipe would be;
To make the sauce – Boil two tomatoes and grill one tomato for three minutes each. Skin the tomatoes and chop them. In two tbsp of olive oil, fry two finely chopped onions till pink. Pop in the chopped tomatoes. Add two finely chopped green chillies. Stir for a minute and add finely chopped coriander stalks. Now add salt, pepper, sugar, a tbsp ketchup and one tbsp vinegar. Add half cup warm water. The sauce will taste like tomato salsa. To this add a cup of the boiled sweet corn. After two minutes, take the sauce off the heat and keep aside.
To make the filling – In another warm wok, add two tbsp oil. Add two finely chopped onions and fry till they are transparent. Add the chicken and stir for four minutes in low heat. Next add a cup of the kidney beans. If you are using baked beans then just add salt to taste and a dash of chilly powder or red chilly flakes. However If you are using kidney beans, stir in one chopped tomato, add one fourth cup of warm water, a dash of ketch-up, salt to taste and a dash of chilly powder. For both cases, keep the filling in a low flame for five minutes. Add fresh coriander leaves. Mix well.
To construct – in a round baking dish, place one tortilla and spread out some sauce and some filling, sprinkle some grated Cheddar cheese. Cover with another tortilla. Repeat till you have three layers. Finally on the top sprinkle some cheese.
Bake for fifteen minutes at one hundred and fifty degrees Centigrade. Serve hot.