Corn Salsa Tostadas

SUBMITTED BY: Taste of Home

"Make these 'South-of-the-Border' treats when you have a craving for something a little spicy. The bite-size morsels are as tasty as they are attractive. They make fun appetizers for a party, too."

RECIPE RATING:

Read Reviews (2)

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Original recipe yield 3 dozen

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 (8 inch) flour tortillas
3/4 cup fat-free sour cream
2 green onions, finely chopped
3 teaspoons minced fresh cilantro or parsley, divided
1/4 teaspoon garlic powder
3/4 cup fresh or frozen corn, thawed
1 plum tomato, diced
1 tablespoon chopped jalapeno pepper
2 tablespoons orange juice
1 teaspoon canola oil
1/2 teaspoon salt

DIRECTIONS

Using a 2-inch-round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with nonstick cooking spray. Place in a single layer on a baking sheet. Bake at 400 degrees for 4 - 5 minutes or until crisp. Cool.
In a small bowl, combine the sour cream, onions, 1 teaspoon cilantro and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate.
Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa.

FOOTNOTES

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Nutritional Analysis: One serving (6 tostadas) equals 141 calories, 3 g fat (trace saturated fat), 3 mg cholesterol, 347 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
© 2002 Reiman Media Group, Inc.

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REVIEWS

Reviewed on sep. 6, 2007 by JHOOBSTER

We absolutely love these! I have made them several times and always follow the recipe to a... MORE

Reviewed on nov. 13, 2005 by LOOPYLUCE

My guests at my Halloween party couldn't get enough of these - lush! MORE

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