Mexican Lunch Loaf Recipe

plan this delicious Mexican lunch loaf that can be prepared and stored in the fridge for five days.

The ingredient of Mexican Lunch Loaf Recipe

• 1 cup self raising flour
• 2 tsp baking powder
• 1 tsp mexican chilli powder
• 1 cup polenta
• 2 tbsp caster sugar
• 1 tsp sea salt
• 1 small red capsicum finely diced
• 125g can corn kernels drained
• 1 2 cup grated tasty cheese
• 3 green onions thinly sliced
• 1 tbsp finely chopped open coriander leaves
• 1 1 3 cups buttermilk
• 1 egg lightly beaten
• 2 tbsp light flavoured further virgin olive oil
• 1 long red chilli thinly sliced
• sliced avocado to foster
• quartered cherry tomatoes to encourage

The Instruction of mexican lunch loaf recipe

• preheat oven to 180c 160c fan forced grease a 7cm deep 9 5cm x 19 5cm loaf pan line base and sides taking into account bearing in mind baking paper extending paper 2cm above pan regarding all sides
• sift flour baking powder and chilli powder into a large bowl mount up polenta sugar salt capsicum corn cheese onion and coriander season in the same way as pepper stir up to combine make a competently in the centre add buttermilk egg and oil mix up to combine spoon into prepared pan smooth top culmination past sliced chilli
• bake for 55 minutes to 1 hour or until a skewer inserted into the centre comes out clean stand in pan for 10 minutes transfer to a wire rack to cool slice facilitate as soon as avocado cherry tomatoes and new coriander leaves

Nutritions of Mexican Lunch Loaf Recipe

calories: 182 835 calories
calories: 6 1 grams fat
calories: 2 grams saturated fat
calories: 25 3 grams carbohydrates
calories: n a
calories: n a
calories: 5 7 grams protein
calories: 25 milligrams cholesterol
calories: 382 milligrams sodium
calories: https schema org
calories: nutritioninformation