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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe in the local newpaper. These are perfect for a super bowl party or just having guests over, even the kids will love em. They only take about 30 mins to make, but if you like you can make the tortilla cups up to a week ahead and store in an airtight container. The fully assembled cups can be baked up to 2 days ahead and reheated in a 350 degree oven. Ingredients:
10 fajita-size flour tortillas (quartered) |
1 large egg |
1 cup grated cheese (i like the mexican blend or monterey jack) |
3/4 cup cream cheese, softened |
1/2 cup frozen corn kernels (optional) |
3/4 cup salsa, chunky divided |
1/2 cup fresh cilantro, chopped |
1/4 teaspoon black pepper |
Directions:
1. Heat oven to 425 degrees.
2. Lightly oil 3 mini muffin pans or coat them in non stick cooking spray. Press the tortilla quarters into the muffin cups, allowing the points to stick up.
3. Bake for 5 mins or until lightly browned.
4. Let cool slightly. Leave the oven on.
5. In a medium bowl, lightly beat the egg with a fork.
6. Stir in the grated cheese, cream cheese, corn, 1/4 cup of salsa, 1/4 cup of cilantro and pepper.
7. Spoon mixture evenly into tortilla cups and bake for 5 to 7 minutes.
8. Let cool for about 5 mins then top with the remaining salsa and sprinkle with remaining cilantro. I also like to garnish some with sour cream.
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