| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Mexican | Miamiherald, Appetizers, Diary/eggs, Ethnic, Mexican | 6 | Servings |
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 |
INSTRUCTIONS
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)" <[email protected]>
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