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
Written recipes as an idea can be tracked back into the distant past, at least as far into history as the Egyptians, and maybe further still. In practice though, sadly, these ancient records were just primitive hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius also describes how the Roman cooks used a good variety of aromatic flavors, including some that we all recognise such as basil, mint and asafoetida. Over the succeeding few hundred years, the powerful families of Wesstern Europe competed to offer the best banquets, and as a consequence, the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. The TV revolution brought us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Antojitos (Filled Mini Tortilla Cups) recipe.
