Recipe by sal
"These little Mexican inspired appetizers are easy to prepare and the many ingredients may be varied according to taste. Try layering the cheeses and vegetables in different variations for a colorful and exciting platter."
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4 (12 inch)
shredded white Cheddar cheese
shredded Monterey Jack cheese
shredded Cheddar cheese
chopped red bell pepper
chopped green onions
black beans, drained
These are AWESOME and extraordinarily versatile. Here's and assortment of tips. TORTILLAS: Sprayed muffin tins with pam. Like another reviewer, I didn't bother taking the time to cut out circles and instead cut the tortillas into 4 triangles to avoid having scrap leftovers. This works perfectly because you can pull them out easily by the hangover corners when they're done, which are left golden and crispy, and it adds texture. If you have trouble getting them to sit right in the tin without popping out, hold them over steaming water for a minute or two allows them to get stretchy and they'll sit fine. (They dry back out in the oven anyway). With one of the batches, I baked the tortillas for 5 minutes, added filling, and then baked again, but I only it found it wasted more time to bake-fill-bake rather than fill-and-bake. There wasn't much difference, both ways were delicious! As for the FILLING: do anything! I've made vegetarian types with refried or whole black beans. I've also used ground taco-flavored beef, using a heaping teaspoon per serving. Topped it with salsa or simply veggies. Olives, onions, tomatoes, bell peppers, celery, jalapenos, corn, salsa: any combination that's available is great. anything that needs to be used I have left over in the fridge- works for me! Often heap some sour cream in there to be baked with it if the filling is very spicy. Use shredded CHEESE sparingly! The more shredded cheese you use on top, the soggier they get. Otherwise Excellent!!
Sorry, I thought I was a great cook but I tried this twice and it never turned out right. I could not get it out of the pan and I used way enough cooking spray.
I recently served this dish for a pool party and everyone raved! I used a measuring cup (1 cup) to make the little circles then used regualar scissors (only used for in the kitchen) to cut out the circles and it worked great. I really stuffed the circles into the muffin circles and it worked pretty well. I'm making this recipe tonight again for a girls-only get together! Good luck!
Very tasty!! First, we tried the filling without adding the cheese into the mixture, and only on top, but that didn't work well. The cheese is needed in the mix to bind everything together while baking. The frustrating part was how to cut the tortillas so they will fit perfectly into the cupcake pan. I finally just cut them into triangles, and that worked OK. The first batch, I added the salsa into the mix, but that made it too watery; so in the second batch, I only added some tobasco sauce to make it a bit spicy, then served the salsa on the side. And everyone liked that better. Easy to make, and even with greasing the pan, some of the tortilla cups still stuck to the pan because of the melted cheese, but this is minor compared to the taste. Will probably make again, and we liked how you can change the filling (more black beans, more veggies, and less cheese), and still it tasted good.
These will definitely be on my buffet table during my Christmas open house! For ease in making, I used wonton wrappers and spring rolls wrappers. Great presentation and wonderful flavor!
OMG- found this recipe yesterday and made it last night for a party today. thanks to everyone for all the tips! Combined tips that helped: use a cup or cookie cutter to cut out mini muffin size circles, warm circles in microwave to make them more pliable, mix all ingrediants into a bowl and spoon into cups. I did find that I only had to spray the tin once and they fell out fine from then on. Also, they reheated fine in the oven this morning. I put these out at 8am, it is now 9am and there are 3 left! Not one person has said they don't like them! They are ridiculously good and oh-so-easy to make. Kudos to they're creator! Any weightwatchers members out there- the ingrediants that I used were 2 for 1pt, 4 for 2pts, and 6 for 3pts. And they are SO worth the 3 points! LOL
I was a little bit suspicious when I started making these but they are incredible -- they made my main course seem very bland. The recipe doesn't tell you to let them cool when they are out of the oven, but you should add 10 minutes to the cooling so that they stick together when you pull them out (pulling out with a butter knife worked well for me).
Had these for our superbowl party, they were a big hit. I used the small muffin trays and made the tortillas smaller. I took all of the ingredents and combined them together in a bowl and let them set in the refrig overnight, that way when we were ready the next day I just spooned the whole mixture into the tortilla cups and threw them in the oven. Great time saver.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 45
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