The right amount of cheddar cheese
Appropriate amount of tin foil paper
Tomato paste (medium) 4 pieces.
Proper amount of black olives
Onion 1/2
Celery 1 root
Green pepper 1/2
Appropriate amount of coriander
2 tablespoons pepper
Mustard 1 spoon
2 tablespoons red wine vinegar
Oil 1/4 cups 1. Wash tomatoes, dice them, and cut black olives in half for later use.
2. Wash onion, celery, green pepper and coriander respectively and cut into powder for later use.
3. Heat the pan, put the oil in, then add the ingredients of methods 1 and 2, pepper, mustard and red wine vinegar, stir fry quickly, and then let it cool for later use, which is the sauce of cornflakes-salsa sauce.
4. Spread a layer of foil paper on the plate, then spread a layer of cornflakes, a layer of sauce, a layer of cheddar cheese, a layer of black olives and a layer of cornflakes, and then bake in the oven at 200℃ for 5 minutes until the cheese melts. Mexican shortbread is often a classic appetizer in Mexican restaurants in the United States and other places. 1965-1In the late 1970s, the popularity of cornflakes outside California continued to rise steadily, so they began to compete with corn flakes dipped in sauce. Corn flakes are usually served with salad, jalapeno powder or guacamole, while corn flakes without sauce are usually seasoned with spices. Although Mexican cornflakes can be seen all over the world now, the United States is still the main market, such as some brands like Doritos and Tosti Tostitos.
In addition, grilled cheese and spicy corn flakes (or corn flakes) is a more labor-intensive corn flake dish. Corn flakes will be sprinkled with melted or chopped cheese, or there will be other additives and substitutes, such as meat, salsa (such as pico de gallo), fried bean paste, guacamole, yogurt, onions, olives and pickled Mexican Halabenius pepper. More laborious cornflakes are usually baked to melt the cheese on them. Ignacio Nacho Anaya created this dish for the first time around 1943, and it became a symbol of the delicious corn flakes.