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Categories:
flour tortillas goat cheese tomato queso blanco red bell pepper cilantro chili pwdr cheese black beans
Viewed: 29 - Published at: 2 years agoIngredients
- 4 lrg Flour tortillas
- 2 ounce Crumbed goat cheese
- 1/2 x Tomato, chopped
- 1 x Jalapeno, chopped
- 2 ounce Grated queso blanco
- 2 Tbsp. Chopped red bell pepper
- 2 Tbsp. Finely minced cilantro
- 1/8 tsp Warm chili pwdr
- 2 ounce Monterey Jack cheese, thinly sliced
- 2 x To 3 tb cooked black beans
Method
- 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 c..
- 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 c., 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 pwdr and divide among 8 tortilla c..
- To finish the recipe: Place the muffin tins on the middle rack of the oven and bake 3-4 min or possibly till the edges of the tortilla c. begin to color.
- Serve at once.
