1 cup frozen mixed vegetables (carrots, green peas, corn)
370 ml can evaporated milk
salt and pepper to taste
600g pack sliced bread (loaf bread)
1 cup cheese, grated
Heat oil and butter in a pan and sauté garlic and onions until fragrant and translucent. Add the cubed Chicken Longanisa and cook until it changes color. Sprinkle flour into the pan. Keep stirring for 1-2 minutes.
Put the celery, bell peppers, frozen mixed vegetables, and evaporated milk into the pan and simmer until the sauce has thickened. Season with salt and pepper and turn the heat off. Set aside.
Remove the crusts/edges of the bread and slightly flatten them. Get a muffin pan and form the flattened pieces of bread into the pan.
Spoon the Chicken Longanisa mixture into the cups and top with grated cheese.
Toast for 5-8 minutes or until golden brown. Serve while hot.