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Recipe Name: Antojitos (filled Mini Tortilla Cups) Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

4 Flour tortillas
2 Ounce(s) Crumbed goat cheese
1/2 Tomato, minced
1 Jalapeno, minced
2 Ounce(s) Grated queso blanco
2 Tablespoon(s) Minced red bell pepper
2 Tablespoon(s) Finely chopped cilantro
1/8 Teaspoon(s) Hot chili powder
2 Ounce(s) 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 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>

Nutrition (calculated from recipe ingredients)
Calories: 155
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 15mg
Sodium: 372.5mg
Potassium: 386.9mg
Carbohydrates: 17.4g
Fiber: 5.9g
Sugar: 2.3g
Protein: 10g

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