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Antojitos (Filled Mini Tortilla Cups)

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      Title: ANTOJITOS (FILLED MINI TORTILLA CUPS)
 Categories: Miamiherald, Appetizers, Diary/eggs, Ethnic, Mexican
      Yield: 6 Servings
 
      4 lg Flour tortillas
      2 oz Crumbed goat cheese
    1/2    Tomato; minced
      1    Jalapeno; minced
      2 oz Grated queso blanco
      2 tb Minced red bell pepper
      2 tb Finely chopped cilantro
    1/8 ts Hot chili powder
      2 oz 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
  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 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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