"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."
- 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. Yield: 3 dozen.
Originally published as Corn Salsa Tostadas in Light & Tasty February/March 2001, p53
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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