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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I made these 'South-of-the-Border' treats when I have a craving for something a little spicy, writes Laurie Todd, Columbus, Mississippi. These bite-size morsels are as tasty as they are attractive. They make fun appetizers for a party, too. Ingredients:
3 flour tortillas (8 inches) |
3/4 cup fat-free sour cream |
3 teaspoons minced fresh cilantro, divided |
2 green onions, finely chopped |
1/4 teaspoon garlic powder |
3/4 cup fresh or frozen corn, thawed |
1 plum tomato, diced |
1 tablespoon chopped jalapeno pepper |
2 tablespoons orange juice |
1 teaspoon canola oil |
1/2 teaspoon salt |
Directions:
1. 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.
2. 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.
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