Antojitos (Filled Mini Tortilla Cups)

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

4 large flour tortillas
2 oz. crumbled goat cheese
1/2 tomato, minced
1 jalapeno, minced
2 oz. grated queso blanco
2 tablespoons minced red bell pepper
2 tablespoons finely chopped cilantro
1/8 teaspoon hot chili powder
2 oz. Monterey Jack cheese, thinly sliced
2 to 3 tablespoons black beans

Instructions:

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 tortilla cups. Arrange tomato on one side and 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.

From Kitchen Tropicale.