Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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