Directions:
- Using a 2-in. round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a baking sheet. Bake at 400° for 4-5 minutes or until crisp. Cool.
- In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa. Yield: 3 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.98 Kcal (682 kJ) | ||
| Calories from fat | 51.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 9% | |
|---|---|---|---|
| Cholesterol | 13.23mg | 4% | |
| Sodium | 497.31mg | 21% | |
| Potassium | 119.09mg | 3% | |
| Total Carbs | 23.35g | 8% | |
| Sugars | 3.32g | 13% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 4.79g | 10% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 189.85 Kcal (795 kJ) | ||
| Calories from fat | 59.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.66g | 9% | |
|---|---|---|---|
| Cholesterol | 15.42mg | 4% | |
| Sodium | 579.28mg | 21% | |
| Potassium | 138.71mg | 3% | |
| Total Carbs | 27.2g | 8% | |
| Sugars | 3.86g | 13% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 5.58g | 10% | |
| Vitamin C | 5.3mg | 8% | |
| Iron | 1.3mg | 6% | |
| Calcium | 71.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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