Antojitos means “little cravings”. It is typically sold as Mexican street food to be eaten as a snack. If you serve Mini Antojitos as an appetizer, be prepared for them to literally fly off the plate. What’s even better – they can be made ahead of time, frozen, and reheated.
I used the following ingredients for the Mini Antojitos: Flour tortillas, Cheddar cheese, Monterey Jack cheese, diced tomatoes, black beans, salsa, green onions, and chili powder. I decided to use the Cinco de Mayo Salsa that I made yesterday. It was absolutely perfect! However, any good salsa would work.
Making the Tortilla Shells
I found that the most time-consuming part of making this appetizer was cutting the 3½-inch rounds of the flour tortillas.
In the past, I just stuffed the tortilla rounds into the wells of my mini muffin pan. However, this time, the Master Taste Tester suggested that I cut gussets. Gussets are triangles cut on opposite sides of the rounds to facilitate the molding of the tortilla rounds. OMG, it worked like a charm.
Once I had prepared the gusseted tortilla rounds, I placed them in the wells of my mini muffin pan. I made sure to press the seams to minimize any seepage from the melting cheese. I pre-baked them at 425° F for 6 minutes to help set the tortilla cups.
Making the Mini Antojitos
While the shells were in the oven I made the filling. I combined the shredded Cheddar cheese, shredded Monterey Jack cheese, diced tomatoes, black beans, salsa, diced green onions, and chili powder.
Then I added the filling to each of the tortilla shells with an ice cream scoop..
I popped the Mini Antojitos into a preheated 425º F oven for 6 minutes. After 6 minutes, the cheeses were melted and the shells were golden brown. I finished the Mini Antojitos off with a garnish of finely chopped green onion tops.
OMG, talk about good! The filling was a perfect combination of cheese and other ingredients and the shells were perfectly browned.
This is a perfect appetizer for Cinco de Mayo, or any other occasion calling for a simple but delectable little morsel. Yum!
If you’re looking for more recipes for your Cinco de Mayo festivities, check out my Cinco de Mayo Recipe Roundup. Or if you’re in the mood for some more Mexican appetizers why not try my Wonton Jalapeño Popper Bites, Tasty Taco Cups, or Easy Spicy Sausage Queso Dip.
I hope you liked this recipe for Mini Antojitos as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.
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- 4 to 5 12-inch flour tortillas
- ¾ cup (3 ounces, 85 grams) sharp Cheddar cheese, shredded
- ¾ cup (3 ounces, 85 grams) Monterey Jack cheese, shredded
- 1 medium tomato 5 ounces, 142 grams tomato, diced and drained
- ⅓ cup (2.5 ounces, 71 grams) drained and rinsed black beans
- 2 Tablespoons (1.75 ounces, 50 grams) hot salsa
- 2 Tablespoons (.85 ounces, 24 grams) chopped green onions, white and green parts
- ⅛ teaspoon chili powder
- Preheat oven to 425° F.
- Cut each tortilla into 4 to 5 3½-inch circles. Cut 1-inch triangles on opposite sides of circles. Insert pieces into mini muffin wells, pressing seams to close. Bake for 6 minutes.
- Meanwhile, combine Cheddar cheese, Monterey Jack cheese, diced tomatoes, black beans, salsa, chopped green onions, and chili powder in bowl. Using small ice cream scoop or teaspoon, fill each tortilla cup with filling. Bake at 425°F for 6 minutes, or until cheese is bubbly and cups are lightly browned. Remove from oven; cool on wire racks. Yield 24 appetizers.