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Brazilian Crisps w/ Orange-Radish Salsa




Source of Recipe


the web


Recipe Introduction


Brazilian Crisps can be served as finger food for entertaining guests or as an easy-to-make snack. To prepare, cut out flour tortillas with a biscuit cutter into miniature rounds. Top with shredded cheese; bake 12 to 15 minutes until tortillas brown around the edges and become crisp. Top with Orange-Radish Salsa, sour cream and crumbled feta cheese. Garnish with radish slices and cilantro leaves.


List of Ingredients




For the Orange-Radish Salsa:
3 medium oranges, peeled, seeded and cut into 1/4-inch pieces
1/2 cup finely shredded red cabbage
1/3 cup diced radishes
1/4 cup finely slivered red onion
2 tablespoons finely chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon sugar
Salt and pepper, to taste

For the Brazilian Crisps:
Four 9-inch flour tortillas
1 1/2 cups Jalapeno Jack cheese, shredded
Feta or queso fresco cheese, crumbled
Radish slices and cilantro leaves, for garnish

Recipe



Combine the oranges, cabbage, radishes and red onion in a wire mesh strainer; drain well. Transfer to a medium-size bowl. Stir in chopped cilantro, lime juice and sugar. Season with salt and pepper.

Heat oven to 400 degrees F. Using a 2 1/2-inch diameter biscuit cutter, cut out flour tortillas to make 32 rounds. Place on ungreased baking sheets. Top with Jalapeno Jack cheese, dividing evenly.

Bake 12 to 15 minutes, until tortillas brown around the edges and become crisp. Top each crisp with salsa. Finish with crumbled feta or queso fresco cheese; garnish with radish slices and cilantro leaves. Makes 32 individual servings.