- K&N's Croquettes – 16-18 croquettes
- Oil - 2 tbsp
- Onion - 1 cup; chopped
- Bell pepper - 1 cup; finely chopped
- Garlic - 1 tbsp; chopped
- Cumin powder - 2 tsp
- Parsley - 1 tbsp; chopped
- Red chili powder - 2 tsp
- Salt - to taste
- Enchilada sauce - ¼ cup
- Cabbage leaves - as required; whole and blanched
- Cheddar cheese - ½ cup; grated
- Mozzarella cheese - ½ cup; grated
To prepare filling, heat oil and sauté onion and bell pepper. Add garlic, cumin powder, parsley, red chili powder, and salt.
Mix and add enchilada sauce. Stir to cook till excess moisture evaporates. Set aside.
Take blanched cabbage leaf and add a spoon-full of filling at one edge of leaf.
Fry K&N's Croquettes as per instructions on label and place on filling. Wrap the remaining leaf over Croquette to make a small roll. Repeat with all Croquettes.
Place rolls in a baking dish, and pour remaining Enchilada sauce. Sprinkle cheddar cheese and mozzarella cheese and bake at 350°F for 15 minutes.
Garnish with sour cream and fresh cilantro and serve warm.
- Olive Oil - 1 tbsp
- Garlic - 1 tbsp; chopped
- Onion - 3 tbsp; chopped
- Tomato Puree - 1 cup
- Oregano - 1 tsp
- Red Chili Powder - 2 tsp
- Parsley - 1 tbsp chopped
- Black Pepper Powder - ½ tsp
- Salt - to taste
- Water - 1 cup
- Chicken Stock Cube - 1
Heat olive oil and sauté garlic and onion. Add tomato puree and stir to cook till it simmers.
Add oregano, red chili powder, parsley, black pepper and salt, and mix. Add water and K&N’s Stok, and stir to dissolve.
