Mini Corn Salsa Tostadas Recipe

These mouthwatering bite-size morsels will disappear fast at any party.

[ingredients-list title=”Ingredients” serving_size=”6 tostadas”]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”20 minutes”]

[step-item number=”1″ image_url=”” title=”” ] 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. [/step-item]
[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item][/step-list-wrapper]

[nutrition-info calories=”141″ calories_fat=”” fat=”3g” sat_fat=”trace” choles=”3mg” sodium=”347mg” carbs=”25g” sugars=”” protein=”5g” fiber=”1g”]

Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

[/nutrition-info]

Originally Published in Reader's Digest

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