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Mexican tortilla appetizer cups filled with roasted tomatoes, garlic and roast beef. I like to sprinkle the tops with cheese.
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Mexican Tortilla Appetizer Cups
source: recipe and
photograph created by www.finedinings.com
Recipe Type: tomato, appetizer, corn, tortilla, cheese, lunch entree, Mexican appetizer
Prep Time: 25 min
Total Time: 25 min
2/3 cup Roma tomatoes
Salt and pepper, to taste
3 teaspoons dried Thyme, divided
pinch of sugar
4 garlic cloves, unpeeled
1 tablespoon oil
6 ounce package 5-inch corn tortillas
2/3 cup deli roast beef, diced fine
1/2 cup cheddar cheese, finely grated
Preheat oven to 175 degrees F. Cut tomatoes in half lengthwise, add salt, pepper, 1 teaspoon thyme and sugar.
Roast on baking sheet slowly for 4 hours. Chop tomatoes and set
aside. Can be made 1 week ahead.
Preheat oven to 400 degrees F. Enclose garlic and oil in foil, roast in an ovenproof
pan for 30 minutes. When cool enough to handle, squeeze out garlic from skins. Set aside. Can be made
Lower oven temperature to 350 degrees F. Cut out 24 (2-1/4-inch) circles from
corn tortilla's; microwave for 20 seconds to
soften. Press into two miniature muffin tins, bake for 5 to 7 minutes.
In a bowl mix together and combine diced roast beef with remaining 2 teaspoons thyme,
the roasted garlic and roasted tomatoes. Taste for seasoning. If you prefer a spicier appetizer add cilantro
and plenty of hot sauce. Fill Mexican tortilla cups, top with grated cheese and serve.
recommendation: Chianti; Beer|