MINI TOSTADAS
Great for snacks or easy appetizers, these bean-and-cheese charmers go together fast.
Provided by Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 40
Number Of Ingredients 6
Steps:
- Place oven rack in lowest rack position; heat oven to 400°F. Spray one side of each tortilla with cooking spray. With 2 1/2-inch round cutter, cut 5 rounds from each tortilla (if desired, stack 2 tortillas to cut).
- On ungreased large cookie sheets, place tortilla rounds with sprayed sides down. Spread each round with beans. Set aside 1 tablespoon of the onions. Sprinkle rounds with remaining onions and cheese.
- Bake on lowest oven rack 11 to 13 minutes or until bottoms are crisp and cheese is melted and bubbly. Top each with about 1 teaspoon sour cream and some of the reserved onions.
Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g, TransFat 0 g
MINI CHICKEN AND MANGO TOSTADAS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 1. Combine the chicken, mango, red onions, jalapeno, and cilantro in a bowl. Add half the lime juice, olive oil, and salt to taste. Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
- 2. Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.
MINI TOSTADAS
A fancy mini snack at any party from El Zorro's restaurant
Provided by Lynnda Cloutier
Categories Meat Appetizers
Number Of Ingredients 11
Steps:
- 1. Cut 24 circular pieces out of tortillas using 3 inch diameter cookie cutter. Makes 24 foil balls, 1 inch in diameter.
- 2. Heat oil in skillet. Soften tortilla circles, one at a time, by dipping in hot oil, drain and put in mini muffin pan.Quickly push a foil ball down in center of tortilla circle to form tostada cup. Put in 400 oven for 10 minutes til golden and crispy.
- 3. Remove foil balls. Put the beef and chopped onions in a skillet over medium heat, break up meat and fry til meat is brown. Drain grease and add the tomato sauce, cumin, pepper, chili powder and salt Stir til mixture thickens.
- 4. Heat beans and fill cups with layers of beans, meat mixture, shredded lettuce, cheddar cheese, sour cream and sliced olives. Top with salsa.
MINI TOSTADA BITES
Thanks to convenience products, these flavorful tostadas are ready in no time! Try one of the quick and easy variations below.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Place tortilla chips on serving platter. Top each chip with 1 1/2 teaspoons guacamole, 1 1/2 teaspoons beans and 1 tablespoon chicken. Sprinkle with cilantro. Serve with salsa.
- Serve immediately, or cover and refrigerate up to 30 minutes before serving.
Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g
MINI TOSTADAS
Make and share this Mini Tostadas recipe from Food.com.
Provided by islandgirl77551
Categories Lunch/Snacks
Time 20m
Yield 24 tostadas
Number Of Ingredients 8
Steps:
- Heat oil in skillet.
- Place 2 or 3 wrappers at a time into the oil and cook for 15 to 20 seconds until lightly browned on each side.
- Lift out with a slotted spoon and drain on paper towels.
- Spread each tostada with a thin layer of heated refried beans and add meat,lettuce,cheese,guacamole and salsa.
Nutrition Facts : Calories 105.1, Fat 6.6, SaturatedFat 1.8, Cholesterol 6.7, Sodium 199.8, Carbohydrate 8.3, Fiber 1.2, Sugar 0.2, Protein 3.2
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- Preheat the oven to 415°F. Spray the corn tortillas on both sides with oil. Lay them flat on a baking sheet. Bake in the preheated oven for 4 minutes and flip them over and bake for another 5 minutes or until the tortillas are crispy and golden.
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