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.
Servings: 24 Appetizers
- 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.
Calories: 49kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 102mg | Potassium: 39mg | Vitamin A: 120IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 0.3mg