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Corn Salsa Tostadas
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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. 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.
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Printed from tasteofhome.com Sep 4, 2008Copyright Reiman Media Group, Inc © 2008 |