Antojitos Minis

Antojitos Minis

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves 2

These tasty little Mexican appetizers only look like they're difficult to make.


  • 4, 12-inch flour tortillas
  • 3 ounces shredded yellow cheddar cheese
  • 3 ounces shredded pepperjack cheese
  • 3 ounces shredded asadero cheese (can substitute fontina, mozzarella or white cheddar)
  • 1 ripe tomato, diced
  • 1/2 cup chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 1/3 cup black beans or small pink beans
  • 2 tablespoons salsa
  • 1/4 teaspoon chili powder
  • sour cream and guacamole to garnish, optional


  1. Preheat oven to 425 F. Spray two 12-cup muffin pans with nonstick vegetable spray.
  2. Cut each tortilla into six wedges and place a wedge into each cup of the muffin tins.
  3. Combine the remaining ingredients in a mixing bowl, stirring to mix well. Divide the filling between the muffin cups.
  4. Place the filled muffin pans in oven and bake at 425 F for 5 to 10 minutes, until the filling is hot and cheeses are bubbling. Let sit for 1 minute, then remove to serving platter. Garnish with dollops of sour cream and guacamole if desired.


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