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| Home -> [Appetizers, Ethnic, Mexican, North American, South American] -> [Antojitos (filled mini tortilla cups) Recipe] |
Antojitos (filled mini tortilla cups)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Ethnic, Mexican, North American, South American |
Rating: |
0 |
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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
| tbsp | Minced red bell pepper | | 2
| tbsp | Finely chopped cilantro | | 1/8
| tsp | Hot chili powder | | 2
| oz | Monterey Jack cheese, thinly | | | -sliced | | 2
| | To 3 tb cooked black beans |
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Procedures:
| 1 | Using a cookie cutter, cut 6 rounds out of each tortilla and make a ?inch cut at opposite sides of each one. | | 2 | Press the 24 rounds into mini muffin tins. | | 3 | Preheat oven to 440 °F. | | 4 | For the goat cheese antojitos: place crumbled goat cheese in the center of each of 8 tortillas cups. | | 5 | Arrange tomato on one side and the jalapeno on the other to replicate the bands of color on the mexican flag. | | 6 | 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. | | 7 | For the queso blanco antojitos: mix together the queso blanco, cilantro, red bell pepper, and chili powder and divide among 8 tortilla cups. | | 8 | 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. | | 9 | Serve at once. |
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