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Corn Salsa Tostadas

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."

Rate/Review | Read Reviews (2)

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 dozen

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.