Antojitos (Filled Mini Tortilla Cups)

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2 tb red bell pepper; Minced
2 tb cilantro; Finely chopped
1 Jalapeno; minced
2 tb black beans; (To 3 tb) cooked
2 oz queso blanco; Grated
1/2 Tomato; minced
1/8 ts Hot chili powder
2 oz Monterey Jack cheese; thinly sliced
4 lg Flour tortillas
2 oz goat cheese; Crumbed

Original recipe makes 6



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>

Calories Per Serving: 704 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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