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Ingredientes
- 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
Direcciones
- 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.
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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% |
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