This corn and potato stuffing can be used as stuffing for literally any bread type. Or can be used just as a side dish. I made them into sandwiches yesterday. Between Saturday classes for my son, many times they come back late in the afternoon. I don't want them to skip their lunch, so I pack something to go. Sunny boy loves these sandwiches. I add almost any kind of side dishes in it and make it to go. This particular corn and potato mix goes so well for Quesadilla's too. And includes a surprise buttery taste! Thanks to Avocadoes in it. J
Onion - 1 medium size - Chopped fine
Garlic - 3 pods - finely chopped
Potato - 2 medium - About a cup, when chopped fine
Tomato - 2 medium - Cubed
Corn - 1 1/2 cup
Avocado (Optional) - 1 , De-seeded and mashed
Chili powder - 1/2 tsp.
Garam Masala - 1 tsp.
Oil - 1 tsp.
Salt to taste
For bread sandwich -
Whole wheat Bread slices – At least 2
Cheese singles - 1 for each set of sandwich
Method of Preparation:
~ Heat oil in a pan and add chopped onion. Fry till they turn translucent.
~ Add potatoes and garlic and roast them for some time.
~ Add tomatoes and about a tbsp. of water, cover and cook until potatoes are done.
~ Add chili powder and garam masala. Mix well.
~ Microwave the corn for 2 or 3 minutes and add it to other veggie mix.
~ Continue to cook for about 3 or 4 minutes.
~ Now add mashed avocado and salt to taste and mix them well.
~ To make sandwich, butter one side of the bread, place it on a pan or a sandwich maker.
~ Top it with cheese singles, and spoon in some corn and potato mix, cover with another slice of bread.
~ To make Quesadilla’s, place a tortilla on a hot pan, top it with corn & potato mix, top half of the side with some shredded cheese. Cover with another side. Cut in wedges and serve with some sour cream.