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Corn Salsa Tostadas Recipe

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"I made these 'South-of-the-Border' treats when I have a craving for something a little spicy," writes Laurie Todd, Columbus, Mississippi. "These bite-size morsels are as tasty as they are attractive. They make fun appetizers for a party, too."

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6 Servings
Prep/Total Time: 20 min.

Ingredients

3 flour tortillas (8 inches)
3/4 cup fat-free sour cream
3 teaspoons minced fresh cilantro, divided
2 green onions, finely chopped
1/4 teaspoon garlic powder
3/4 cup fresh or frozen corn, thawed
1 plum tomato, diced
1 tablespoon chopped jalapeno pepper
2 tablespoons orange juice
1 teaspoon canola oil
1/2 teaspoon salt

Directions

Using a 2-in. round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a baking sheet. Bake at 400° for 4-5 minutes or until crisp. Cool.
In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa. Yield: 3 dozen.

Nutritional Analysis: One serving (6 tostadas) equals 141 calories, 3 g fat (trace saturated fat), 3 mg cholesterol, 347 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Corn Salsa Tostadas published in Light & Tasty February/March 2001, p53

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