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Tropical Fruit Enchilada Wrapped In Mango Coconut Chutney & Pineapple Glaze

Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze

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Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze

By: Shikha Yashu Jethi via Cookpad.com

Ingredients of Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze:

  • For: Mango coconut Pepper Sauce
  • 1 Fresh Coconut
  • 2 Raw mangoes medium
  • 2 Green chilli
  • to taste Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Mustard seeds
  • 8-10 Curry leaves
  • Pineapple glaze:
  • 1/2 cup Pineapple chunks
  • 2 tsp Maple syrup
  • 1/4 tsp Cinnamon
  • For Tortilla
  • 1/2 cup Water
  • 4 Whole Wheat Tortillas – (medium sized)
  • Butter- for greasing
  • ½ Cup Mozzarella Cheese – (shredded)

Method for "Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze":

  1. For glaze: Heat water in a pan; add maple syrup, cinnamon in it and then pineapple chunks to it. Let it simmer for 10 minutes. And switch off the gas.
  2. For Sauce: Take a mixer jar, Add all the ingredients and grind to make chutney. For Tempering: Heat oil on medium flame in a wok, add mustard seeds, let them splutter, add black pepper and curry leaves.
  3. Assemble Enchiladas: Preheat oven to 350 ° F. Spread about 1 ½ tbsp Sauce and place of 2-3 tbsp chopped fruit in the center of the tortilla and roll.
  4. Spray a baking dish with non-stick spray, and then lay your enchiladas seam-side down.
  5. When all are rolled cover with more Pineapple glaze add mozzarella cheese..
  6. Bake for 15-18 minutes, or until fruit in the middle begins to burst and soften. Serve immediately with extra glaze and fruit topping on it

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