Antojitos (Filled Mini Tortilla Cups)

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Title: Antojitos (Filled Mini Tortilla Cups)
Yield: 6 Servings
Categories: Appetizers, Diary/eggs, Ethnic, Mexican


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
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

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)"