Spicy Mexican Poppers with Brooke Bond Taj Mahal Tea
Easy, delicious and healthy snack ideas when hosting a party in summer.
Servings: 4
Ingredients
Ingredients for Poppers
- Mini Bell Peppers – 10 washed
- Salsa – ½ cup. Use medium or hot.
- Cheese shredded – ½ cup. Use low fat if desired.
- Black beans canned – ¼ cup, rinsed.
- Corn Kernels – ¼ cup canned or thawed from frozen
- Jalapeno – 1 tbsp finely chopped. Use pickled or fresh
Ingredients for Taj Mahal Chai
- Water – 4 cups
- Milk – ¼ cup
- Brooke Bond Taj Mahal Tea Bags – 2 to 3 as strong or light as desired
- Sugar or sweetener to taste
Instructions
- Preheat the Oven at 400*F. Get a baking tray ready by greasing it lightly.
- Take the mini bell peppers. Cut them into halves, lengthwise, so that you have 2 flat halves that can easily rest on baking tray. You will have 20 bell peppers halves.
- Take a bowl. Add black beans, corn, salsa, jalapenos and ¼ cup shredded cheese to it. Mix well.
- Now take a bell pepper half. Fill it up with the salsa mixture. Sprinkle little bit more cheese on top and put it on the baking tray. Finish all the bell peppers likewise.
- Now bake these Spicy Mexican Poppers for 8 to 10 minutes till the cheese melts. We do not want to over bake it or else the bell peppers will be too soft to handle. The bell peppers still need a crisp bite.
- Take these out and serve these hot immediately.
Instructions for Brooke Bond Taj Mahal Chai
- Boil 4 cups of water and ¼ cup of milk in a sauce pan.
- Once it comes to a boil, add the tea bags. Switch off the heat. Cover and let steep for 2 minutes.
- Remove the tea bags. Pour the tea in tea cups. Add sugar or sweetener of your choice (if desired).