Recipe - Antojitos (Filled Mini Tortilla Cups)

4 lg Flour tortillas
2 ounce Crumbed goat cheese
One half Tomato; minced
1 Jalapeno; minced
2 ounce Grated queso blanco
2 tablespoon Minced red bell pepper
2 tablespoon Finely chopped cilantro
1/8 teaspoon Hot chili powder
2 ounce Monterey Jack cheese; thinly
cut or sliced up
2 To 3 tablespoon cooked black beans

Using a cookie cutter, cut 6 rounds out of each
tortilla and make a One half 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 34 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 MMRecipes Digest V3 #216

Date: 10 Aug 96 00:07:34 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM