Home made cheesy baked barittos with salsa and green peas guacamole

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Preparation Time  : 40 minutes

Cooking Time       : 1 hour
Serving                 : 8 members


Going through some old pictures of my family holiday in Dubai, came across a few images of a Mexican feast we had there at a restaurant. There was a tsunami happening in my mouth with so much saliva… Went into the kitchen to see what can be made for dinner. Had a few left over chapathis, immediately the barittos from the images on my holiday just popped up in my mind. Started prepping and it was like a never ending story. One after the other had to do so much for this one pot dish and I was like for these left over chapathis do I have to do so much ??? Another problem came up with me having no avocados in my pantry to make guacamole which is the only source that lends a creamy texture to the dish. Came up with an idea to use mashed green peas to replicate an avocado guacamole. Worked perfect… With a pat on my back from myself…. Baked the dish and it was an instant hit at home except for the complaint of the berittos being too big. This dish did wind a course of aroma, taste, flavor and colour. There is no secret method or any special touch that makes this Mexican dish a gourmet’s nirvana experience through the plate but it’s what ordinary folk prepare for themselves.  Keeping in mind the metaphor of adventures with which this one pot dish has introduced me to…. To being another Bon appetite.

Ingredients for salsa

OnionI chopped
Tomato1 chopped
Green chillies1 chopped
Coriander leaves 1 teaspoon chopped
Salt to taste
Lime juice 1 teaspoon

Method for salsa

Mix all the ingredients together and place it. The refrigerator until needed to be used.

Ingredients for Green peas guacamole

Boiled green peas1 cup ground to a smooth paste
Hung sour curd1/4 cup
Mayonnaise2 tablespoons
Salt to taste

Method for green peas guacamole

Mix all the above ingredients together to a smooth paste. Taste and adjust seasoning and set aside.

Ingredients for the barittos filling

Cooked shredded chicken2 cups
Onions 4 chopped
Green chillies 4 chopped
Garlic 5 cloves chopped
Red, green and yellow bell peppers I each
Cooked red kidney beans ( rajma )1 cup
Paprika + salt + peppeto taste
Red chili flakes1 teaspoon
Cooked Rice1/4 cup
Oil 2 tablespoons

Method for barittos filling

  1. Cut the bell peppers into 1/2. Clean the seeds and grill over flame for a minute to char the skin on each side.
  2. Do the same to all the bell peppers. Keep covered in a vessel for 30 minutes. Peel of the skin and chop the peppers.
  3. Heat oil, add chopped onions, green chillies and garlic together. Sauté to translucent.
  4. Add 3/4 of the chopped bell peppers and mix well.
  5. Add all the other ingredients one after the other and toss well. Taste and adjust seasoning .
  6. Remove from heat and cool completely.

Other ingredients

Cheddar cheese1/4 cup
Mozzarella cheese1/4 cup
Butter to grease
Tortillas 8 ( I used large sized wheat chapathis instead )

How to proceed

  1. Preheat oven to 180 degrees Celsius. Take a wide baking platter. Grease it with butter on the bottom and all around.
  2. Take a tortilla, spread one tablespoon of green peas guacamole all over on one side. Fill the center with a generous hand full of stuffing.
  3. Fold the sides first. Then from top tightly roll to get a tight, fat roll. Place in the greased baking platter.
  4. Like wise roll all the tortillas with green peas guacamole and filling. Pack these rolls tightly in the baking platter.
  5. Sprinkle the reserved three color bell peppers over. Top with salsa evenly. Pour remaining green peas guacamole and spread all over evenly.
  6. Sprinkle with grated cheddar cheese and mozzarella cheese. Bake for 15-20 minutes until you see bubbles all around the edges. Then grill to get a golden top. Serve hot .