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
Historians have found proof that recipes existed far back into antiquity, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that is, these, ancient cook books were just very simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius wrote some documents which described recipes prepared by the Romans. In his works, he describes how the roman meals were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient Romans made use of many different herbs and spices, including a few you will know like bay, fennel and parsley. In the fifteenth century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in recipe manuscripts, the majority of which still exist in academic collections. During the succeeding few hundred years, the powerful and wealthy houses tried to lay on the most extravagent banquests, and because of this the best chefs and their recipes were greatly in demand. However, it was during the 19th century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes to help cooks of their time. By the arrival of the 1900s, cook books are increasing in popularity as a result of higher levels of literacy, people having increased spare time and having more money. Like it or not, the introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Antojitos (Filled Mini Tortilla Cups) recipe.
