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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These Mexican tortilla cups have the crowd-pleasing flavours of tangy cheese and salsa, and can be prepared for less than 20 cents each. They take only 30 minutes to make, but if you like, you can prepare the crispy tortilla cups up to a week ahead and store them in an airtight container. The fully assembled cups can be baked up to two days ahead, then reheated in a 350 F oven. Ingredients:
10 fajita-sized flour tortillas, quartered |
1 large egg |
1 cup grated cheddar cheese or 1 cup monterey jack cheese |
3/4 cup cream cheese, softened |
1/2 cup frozen corn kernels |
3/4 cup chunky salsa, divided |
1/2 cup chopped fresh cilantro, divided |
1/4 teaspoon ground black pepper |
Directions:
1. Heat the oven to 425°F
2. Lightly oil three mini-muffin pans or coat them with nonstick cooking spray. Press the tortilla quarters into the muffin cups, letting the points stick up. Bake for 5 minutes, or until lightly browned. Let cool slightly. Leave the oven on.
3. In a medium bowl, lightly beat the egg with a fork. Stir in the grated cheese, cream cheese, corn, 1/4 cup of the salsa, 1/4 cup of the cilantro and the pepper. Spoon some of the mixture into each tortilla cup.
4. Bake for 5-7 minutes, or until the filling is set. Let the cups cool for five minutes, then top each with about 1/2 teaspoon of the remaining salsa and sprinkle with the remaining cilantro.
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