Mini Corn Salsa Tostadas Recipe

Mini Corn Salsa Tostadas RecipeTaste of Home

IngredientsNumber of servings: 6 tostadas

  • 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

    How to make it  20 minutes

  • 1

    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.

  • 2

    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.

Nutritional Information(per serving)

  • Calories: 141
  • Fat: 3g
  • Saturated Fat: trace
  • Cholesterol: 3mg
  • Sodium: 347mg
  • Carbs: 25g
  • Protein: 5g
  • Fiber: 1g

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

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