These savory appetizers are made with tortillas and are filled with either chickpeas or corn.
A tasty corn alternative for those who have a Trader Joe’s near by, is the Mexican Style Roasted Corn with Cotija cheese.
Make ahead: the cups can be baked up to 2 weeks in advance and stored at room temperature.
Ingredients
Flour tortillas, to make the cups
Mini muffin pans
Chickpea filling:
1 cup chickpeas (approx 1 can)
3 tablespoons mint chutney
1-2 tablespoons oil
1/2 small onion, finely chopped
1/2 small tomato, chopped
1/4- 1/2 teaspoon red chili powder
1/2 teaspoon chaat masala (optional)
1/2 teaspoon coriander powder
3 tablespoons cilantro, finely chopped
1/2 teaspoon green chillies, finely chopped
1 teaspoon salt
Corn filling:
1 cup of boiled corn (or canned)
3 tablespoons cream cheese
3 tablespoons cilantro, finely chopped
1/2 teaspoon green chillies, chopped,
Preparation
Preheat the oven to 350. Spray mini muffin pans with cooking spray.
Cut out large circles from the flour tortillas (even easier with a cookie cutter if you have one) and press into the mini muffin pans. Bake for about 5 minutes until light brown. Remove from pan and cool on a wire rack.
Note: These can be made ahead and stored at room temperature in an air tight container for 2 weeks.
Chickpea filling:
Heat the oil, add onions and saute till light brown. Add the tomato and cook for a minute.
Add the remaining ingredients and stir until mixed well. Cool until room temperature.
Fill into tortilla cups and serve.
Corn filling:
Heat the corn in a pan, add the cream cheese and cook on low till the cheese is softened over the corn.
Add the remaining ingredients. Cool until room temperature, fill cups and serve .
OR
1 packet frozen Trader Joes “Mexican style roasted corn with Cotija cheese.”
Prepare according to directions, cool until room temperature and fill.
3/4 cup sugar
Viji's Kitchen 