4 large flour tortillas
2 oz crumbed goat cheese
1/2 tomato, minced
1 jalapeno, minced
2 oz grated queso blanco
2 tbsp minced red bell pepper
2 tbsp finely chopped cilantro
1/8 tsp hot chili powder
2 oz monterey jack cheese, thinly sliced
2 to 3 tb cooked black beans
Directions
Using a cookie cutter, cut 6 rounds out of each tortilla and make a
1/2 inch cut at opposite sides of each one. Press the 24 rounds into
mini muffin tins. Preheat oven to 440 degrees F.
For the Goat Cheese antojitos: Place crumbled goat cheese in the
center of each of 8 tortillas cups. Arrange tomato on one side and
the jalapeno on the other to replicate the bands of color on the
Mexican flag.
For the Monterey Jack antojitos: Place a small slice of cheese in the
bottom of 8 tortilla cups, cover with black beans and top with the
remaining cheese.
For the Queso Blanco antojitos: Mix together the queso blanco,
cilantro, red bell pepper, and chili powder and divide among 8
tortilla cups.
To finish the recipe: Place the muffin tins on the middle rack of the
oven and bake 3-4 minutes or until the edges of the tortilla cups
begin to color. Serve at once.
Source: Kitchen Tropicale, Miami Herald, 9/14/95 format: 8/9/96, Lisa
Crawford
Servings: 6 servings
Antojitos (Filled Mini Tortilla Cups) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mexican
The History of Recipes
We are able to follow the history of written recipes way back into ancient history, in fact as far back as the Egypt of the Pharoahs, and maybe even further. Having said that, in the main part, these ancient records were just basic pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman chefs were skilled in the use of many herbs and spices, including a few that are still present in modern kitchens such as thyme, rue and parsley. As we move on, we have some interesting books published in the 1300s - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian food that is served today, but rather descriptions of the types of food prepared by the cooks of the rich people of that time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as coriander, basil and rosemary. These new foods and spices was responsible for a torrent in recipe manuscripts, the majority of which still exist in private collections. By the time we get to the 1900s, recipe books were greatly in demand as a result of more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Antojitos (Filled Mini Tortilla Cups) recipe.
