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| Antojitos (Filled Mini Tortilla Cups) Recipe |
Category: Appetizers / Mexican
Rating:
N/A
Servings: 6
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Ingredients
4 large flour tortillas
2 oz crumbed goat cheese
1/2 tomato; minced
1 jalapeno; minced
2 oz grated queso blanco
2 tablespoon minced red bell pepper
2 tablespoon finely chopped cilantro
1/8 teaspoon hot chili powder
2 oz monterey jack cheese; thinly sliced
2 to 3 tb cooked black beans
Cooking Directions:
Using a cookie cutter, cut 6 rounds out of each tortilla and make a 1/2 inch cut at opposite sides of each one. Press the 24 rounds into mini muffin tins. Preheat oven to 440 degrees F.
For the Goat Cheese antojitos: Place crumbled goat cheese in the center of each of 8 tortillas cups. Arrange tomato on one side and the jalapeno on the other to replicate the bands of color on the Mexican flag.
For the Monterey Jack antojitos: Place a small slice of cheese in the bottom of 8 tortilla cups, cover with black beans and top with the remaining cheese.
For the Queso Blanco antojitos: Mix together the queso blanco, cilantro, red bell pepper, and chili powder and divide among 8 tortilla cups.
To finish the recipe: Place the muffin tins on the middle rack of the oven and bake 3-4 minutes or until the edges of the tortilla cups begin to color. Serve at once.
Source: Kitchen Tropicale, Miami Herald, 9/14/95 format: 8/9/96, Lisa Crawford Posted to MM-Recipes Digest V3 #216
appetizers,ethnic,mexican,miamiherald,diary/eggs
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