CREAMY CORN CRACKERS

Cream corn, baked on crackers, topped with Tabasco sauce.

Cooking Time : 5 to 10 minutes.
Preparation Time : 15 minutes.

Makes 50 pieces.
For the base
25 cream cracker biscuits
For the corn filling
1 can (450 grams) cream style corn
1 onion, chopped
2 tablespoons chopped carrots
2 tablespoons chopped capsicums
2 pinches Ajinomoto powder
1 green chilli, chopped
1 teaspoon lemon juice or vinegar
1 tablespoon oil
salt to taste
For the baking
grated cooking cheese
Tabasco sauce or chilli sauce

For the corn filling
1.Heat the oil, add the onion, carrots, capsicums and Ajinomoto powder and cook on a high flame for 2 to 3 minutes.
2.Add the green chilli and fry again for a few seconds.
3.Add the corn, lemon juice and salt and mix well.

How to proceed
1.Arrange the biscuits in a baking tray.
2.Spread some filling on each biscuit and sprinkle grated cheese on top.
3.Put under a hot grill for 3 to 4 minutes. Cut into 2 parts.

Tips
You can also use khari (puffed) biscuits instead of cream cracker biscuits but split them into two horizontally before spreading the filling.
(i.e. step 1 of How to proceed) instead of after grilling (i.e. step 3 of How to proceed).