Corn Salsa Tostadas

Cooking Recipes Catalogue

Make these 'South-of-the-Border' treats when you have a craving for something a little spicy. The bite-size morsels are as tasty as they are attractive. They make fun appetizers for a party, too.

INGREDIENTS (for 3 servings):


  • Using a 2-inch-round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with nonstick cooking spray. Place in a single layer on a baking sheet. Bake at 400 degrees for 4 - 5 minutes or until crisp. Cool.
  • In a small bowl, combine the sour cream, onions, 1 teaspoon cilantro 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.

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

    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.

    © 2002 Reiman Media Group, Inc.