ANTOJITOS (FILLED MINI TORTILLA CUPS)

      Title: ANTOJITOS (FILLED MINI TORTILLA CUPS)
  Categories: Miamiherald, Appetizers, Diary/eggs, Ethnic, Mexican
       Yield: 6 Servings
  
       4 lg Flour tortillas
       2 oz Crumbed goat cheese
     1/2    Tomato; minced
       1    Jalapeno; minced
       2 oz Grated queso blanco
       2 tb Minced red bell pepper
       2 tb Finely chopped cilantro
     1/8 ts Hot chili powder
       2 oz Monterey Jack cheese; thinly
            -sliced
       2    To 3 tb cooked black beans
  
   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
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