Name: Antojitos (Filled Mini Tortilla Cups)
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

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)" <104105.1416@CompuServe.COM>

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