Antojitos Minis

These little Mexican inspired appetizers are easy to
prepare and the many ingredients may be varied according to
taste. Try layering the cheeses and vegetables in different
variations for a colorful and exciting platter.

Makes 24 servings.

4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder

Preheat oven to 425 degrees F (220 degrees C). Lightly
grease two 12 cup muffin pans.
Cut each tortilla into 6 smaller round pieces. Insert
the pieces into the muffin tin cups. Arrange the white
Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato,
red bell pepper, green onions, black beans, hot salsa and
chili powder in the cups as desired.
Bake in the preheated oven 5 minutes, or until the
cheeses are lightly browned and bubbly


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