Antojitos (filled Mini Tortilla Cups) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 large: Flour tortillas,
2 ounce: Crumbed goat cheese,
1/2: Tomato, minced
1: Jalapeno, minced
2 ounce: Grated queso blanco,
2 tbsp: Minced red bell pepper,
2 tbsp: Finely chopped cilantro,
1/8 tsp: Hot chili powder,
2 ounce: Monterey Jack cheese, thinly sliced
2: To 3 tb cooked black beans,
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
Source from luhu.jp
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
Source from luhu.jp