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CHEESEY TORTILLA CUPS




Source of Recipe


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Recipe Introduction


They take only 30 minutes to make, but if you like, you can prepare the crispy tortilla cups up to a week ahead and store them in an airtight container.
The fully assembled cups can be baked up to two days ahead, then reheated in a 350-degree oven.


List of Ingredients








Start to finish: 30 minutes (15 minutes active)

Servings: 40

10 fajita-size flour tortillas, quartered

1 large egg

1 cup grated cheddar or Monterey Jack cheese

3/4 cup cream cheese, softened

1/2 cup frozen corn kernels

3/4 cup chunky tomato salsa, divided

1/2 cup chopped fresh cilantro, divided

1/4 teaspoon ground black pepper

Heat the oven to 425 degrees.

Lightly oil three mini-muffin pans or coat them with nonstick cooking spray. Press the tortilla quarters into the muffin cups, letting the points stick up. Bake for 5 minutes, or until lightly browned. Let cool slightly. Leave the oven on.

In a medium bowl, lightly beat the egg with a fork. Stir in the grated cheese, cream cheese, corn, 1/4 cup of the salsa, 1/4 cup of the cilantro and the pepper. Spoon some of the mixture into each tortilla cup,

Bake for 5 to 7 minutes, or until the filling is set. Let the cups cool for 5 minutes, then top each with about 1/2 teaspoon of the remaining salsa and sprinkle with the remaining cilantro.


Recipe