|4 larges||Flour tortillas|
|2 ounces||Crumbed goat cheese|
|2 ounces||Grated queso blanco|
|2 tablespoons||Minced red bell pepper|
|2 tablespoons||Finely chopped cilantro|
|⅛ teaspoon||Hot chili powder|
|2 ounces||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 ½ 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
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