Antojitosappetizers, mexican, ethnic 4 large flour tortillas 2 oz crumbed goat cheese 1/2 tomato; minced 1 jalapeno; minced 2 oz grated queso blanco 2 tablespoon minced red bell pepper 2 tablespoon finely chopped cilantro 1/8 teaspoon 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 |
