Directions:
- Preheat oven to 350.
- Heat a large cast-iron skillet over medium-high heat. Place a tortilla in the skillet and cook for 20 seconds. Flip the tortilla and warm the other side, until warm to the touch, about 15 seconds.
- Transfer the tortilla to a work surface and brush both sides of the tortilla with the canola oil. Use a 2 1/2 -inch round cookie cutter to cut out 2 circles from each tortilla. Press each round into an opening of a 24-hole mini muffin tin. Repeat until all of the openings are filled. Bake until the cups are crisp and just beginning to color, 5-10 minutes. Remove the cups from the tin and transfer to a wire rack to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 804.38 Kcal (3368 kJ) | ||
| Calories from fat | 354.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.37g | 61% | |
|---|---|---|---|
| Sodium | 672.55mg | 28% | |
| Potassium | 343.46mg | 7% | |
| Total Carbs | 105.44g | 35% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 7.99g | 32% | |
| Protein | 12.78g | 26% | |
| Iron | 3.2mg | 18% | |
| Calcium | 278mg | 28% | |
| Amount Per 100 g | |||
| Calories | 495.39 Kcal (2074 kJ) | ||
| Calories from fat | 218.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.24g | 61% | |
|---|---|---|---|
| Sodium | 414.19mg | 28% | |
| Potassium | 211.52mg | 7% | |
| Total Carbs | 64.93g | 35% | |
| Sugars | 0.98g | 6% | |
| Dietary Fiber | 4.92g | 32% | |
| Protein | 7.87g | 26% | |
| Iron | 2mg | 18% | |
| Calcium | 171.2mg | 28% | |
* 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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