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Antojitos (Filled Mini Tortilla Cups)

Cuisine: Mexican
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

4 cups 250g / 8.8ozFlour tortillas (large)
2 oz 56gCrumbed goat cheese
1/2   Tomato - minced
1   Jalapeno - minced
2 oz 56gGrated queso blanco
2 tablespoons 30mlMinced red bell pepper
2 tablespoons 30mlFinely chopped cilantro
1/8 teaspoon 0.6mlHot chili powder
2 oz 56gMonterey jack cheese - thinly sliced
2 tablespoons 30mlCooked black beans - up to 3

Recipe 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 440F.

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.

Kitchen Tropicale, Miami Herald


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