Antojitos (Filled Mini Tortilla Cups)

Title:
Antojitos (Filled Mini Tortilla Cups)

Yield:
6 Servings

Categories:
Appetizers,
Diary/eggs,
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






 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)"