Printable | Taste of Home

Corn Salsa Tostadas

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

Using a 2-in. round cookie cutter, cut 12 circles from each tortilla.

Printed from tasteofhome.com Sep 4, 2008

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Corn Salsa Tostadas cont.

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.