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 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 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
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.
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5/5 (11)Total Time 30 minsCategory Appetizer, Party FoodCalories 93 per serving
- Cut out 10 rounds using a 7.5cm/3" round cutter OR 400g/14oz empty, clean can. You should be able to get 5 out of each tortilla.
- Mould into standard size muffin tins. Spray with oil, then bake for 10 to 15 minutes until golden brown and crisp. Allow to cool in the muffin tin then set aside until required in an airtight container.
- Place all the Filling ingredients except the chicken in a bowl and mix to combine. Then add the chicken and toss gently to coat.
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Servings 8Total Time 45 mins
- In a medium bowl, or shallow dish, place the raw shrimp and pour the lime juice over it. Stir well and make sure all the shrimp are submerged in the juice. Wrap bowl or dish and place in refrigerator for 20 minutes or until the shrimp have all turned pink and opaque. Stir at the 10 minute mark and flip the shrimp over to make sure it is all still submerged in the lime juice.
- When the shrimp is ready drain off all the juice and place in a large mixing bowl. Add in the diced tomatoes, diced cucumber, red onion, cilantro and peppers.
- Whisk together the seasoning ingredients in a separate bowl then pour over the shrimp mixture. Stir well then leave in bowl for serving or transfer to a serving dish deep enough so the seasoning won’t spill out.
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- Vegan Sour Cream: Squeeze water out of tofu through a fine mesh sieve. Blend all ingredients in a food processor until smooth.
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- To cook the rice, combine the parsley, cilantro, poblanos, onion, garlic, 1/2 teaspoon salt, and black pepper in a blender with 1 3/4 cup water. Blend on high until smooth. Allow the mixture to sit for a few minutes. This will separate the liquid from the foam. Discard the foam that has settled at the top, and set the green liquid aside.
- Set a medium saucepan over medium-high heat with the oil. Once hot, add the rice and cook until toasted and lightly golden brown, stirring often, about 5 minutes. Season with the remaining 1/2 teaspoon salt. Pour the verde liquid into the hot pot and cook until the water has absorbed into the rice. Cover tightly with a lid, lower the heat to as low as it'll go and cook the rice until tender, about 15 to 20 minutes.
- In the mean time, to make the white refried beans, set a medium skillet over medium-high heat with the oil. Once hot, add the onions and garlic and sauté until soft and just beginning to brown. Stir in the beans along with the water in the can. Season with salt and pepper, and low the flame. Let simmer for about 5 minutes and then mash everything together with a potato masher until smooth. Keep warm on the side over low until ready to use.
- Fill a large skillet with about 1-inch of oil and set over medium-high heat. Once hot, fry the small tortillas on both sides until golden brown and crunchy, about 3 to 4 minutes in total. Transfer to a baking sheet lined with paper towels, and while hot season with a bit of salt on top. Fry the tortillas in batches until they're all crispy. In a small bowl, mash together the avocado, with the juice of 1 lime juice, salt and pepper.
MINI CHICKEN TOSTADAS - WHAT'S GABY COOKING
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Reviews 13Estimated Reading Time 2 mins
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- After thawing shrimp, heat a skillet over high heat. Add olive oil, then add shrimp, and coat evenly with blackening seasoning. Start with half of the seasoning, and then add more to taste. Cook shrimp for about 4-5 minutes on one side, and then flip over and continue to cook for 2-3 minutes more. I find the shrimp cook the best if I cook 1 pound at a time, so the pan doesn’t cool down too much when I add them.
- Prepare the guacamole and the pomegranate salsa in separate bowls by combining all the ingredients. Adjust the salt and jalapeno pepper in both to taste.
- To assemble the tostadas, lay out tortilla chips, top with a spoonful of guacamole, a blackened shrimp, and a spoonful of the pomegranate salsa. Add a dallop or creme fraiche or greek yogurt if desired. Use a piping bag to achieve the look I did in the photos.
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