Servings: 6
Ingredients
- 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
Directions
- 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 38g | |
Recipe makes 6 servings | |
Calories 80 | |
Calories from Fat 55 | 69% |
Total Fat 6.12g | 8% |
Saturated Fat 3.97g | 16% |
Trans Fat 0.0g | |
Cholesterol 18mg | 6% |
Sodium 94mg | 4% |
Potassium 44mg | 1% |
Total Carbs 0.94g | 0% |
Dietary Fiber 0.2g | 1% |
Sugars 0.47g | 0% |
Protein 5.24g | 8% |
Advertisement
Advertisement