12 portions
60 Min
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  • 1 Pack CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 3/4 Cup Whole Kernel Corn
  • 1/4 Cup Carrots, Canned, Regular Pack, Drained Solids Diced
  • 200 Grams Caracoles
  • 1/4 Cup Green Pigeon Peas Frozen
  • 1 Cup Crumbled Cooked Bacon Cooked
  • 2 Cups Flour
  • 1 Tablespoon Pimiento Minced
  • 2 Tablespoons Flour
  • 1 Tablespoon Seasoning Peppers Minced
  • 1/4 Cup Celery, Raw Minced
  • 3/4 Cup Cheese, Parmesan, Grated Grated
  • 1 Tablespoon Garlic Minced
  • 1 Bottle Oil For Frying
  • 1 Tablespoon Olive Oil
  • 1 Cup Cheese, Mozzarella, Nonfat Grated
  • 2 Packs Maggi Season-Up! All Purpose Powdered Seasoning 10G Sachet
  • 2 Tablespoons Butter
  • 4 Cups Panko Breadcrumbs
  • 200 Grams Mini Pasta Shells
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  • Cook mini shells/caracoles as per package instructions toss in olive oil and set aside.
  • In a medium pot heat butter until completely melted. Add pimiento/seasoning peppers, garlic and carrots and cook until carrots are tender.
  • Add flour and stir to make a roux. Allow this mixture to cook for a minute
  • With a whisk, slowly pour Evaporated Milk into the pot, stirring continuously to ensure that this mixture becomes a smooth sauce.
  • Once finished lower heat and add ¼ cup mozzarella cheese, ¼ cup parmesan cheese, pasta, corn, peas, celery and bacon and stir until cheese is melted and peas is heated.
  • Set aside this mixture and allow to cool.
  • Fold in remaining cheese, place in the refrigerator and allow it to solidify.
  • In a bowl combine panko, flour and Season Up and mix until well incorporated. Set aside.
  • Heat oil to 350°F (180°C)
  • Take chilled mixture and create golf ball sized bites.
  • Coat them in the breadcrumb mixture, fry until golden brown.
  • Serve hot.

Nutritional Information