Antojitos Minis

These cheesy Mexican appetizers are made in muffin tins. Experiment with the amounts and types of cheese and vegetables until you find the perfect recipe for you.

Ingredients:

• 4 (12 inch) flour tortillas
• 3 ounces shredded white Cheddar cheese
• 3 ounces shredded Monterey Jack cheese
• 3 ounces shredded Cheddar cheese
• 1 tomato, diced
• 1 cup chopped red bell pepper
• 1/8 cup chopped green onions
• 1/3 cup black beans, drained
• 2 tablespoons hot salsa
• 1/8 teaspoon chili powder

Directions:

Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans. Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Heat 4 minutes or until crisp. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, and chili powder in the cups as desired. Bake in the preheated oven 5 minutes or until the cheeses are lightly brown and bubbly. Top with hot salsa and sour cream

Number of Servings: 24