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Antojitos (Filled Mini Tortilla Cups)

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Appetizer Ethnic Mexican

Ingredients:

  • 4 lg Flour tortillas
  • 2 oz Crumbed goat cheese
  • 1/2 Tomato; minced
  • 1 Jalapeno; minced
  • 2 oz Grated queso blanco
  • 2 tb Minced red bell pepper
  • 2 tb Finely chopped cilantro
  • 1/8 ts Hot chili powder
  • 2 oz 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 Posted to MM-Recipes Digest V3 #216
 
Date: 10 Aug 96 00:07:34 EDT
 
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>