Mini tortilla cups with corn salsa
No matter whether you are planning an elaborate menu or only planning ahead for tomorrow Mini tortilla cups with corn salsa. This recipe comes from several years of playing in kitchen. I realize that including a few ingredients into some recipe adds thickness into what exactly is usually bland. You might be looking for milder foods to create along with your leftovers. Pleasant and mild Mini tortilla cups with corn salsa ideal for post-vacation. The components in this recipe get your tongue pounding, and have become waist-friendly when you require a'bite' after a busy vacation. Employing several substances as alternate options, this soup has been filled using a fall and hot flavor that makes it creamy. An ideal Mini tortilla cups with corn salsa to heat up you on cool winter months. Great for employing leftover. Serving size are a significant element in your diet plan. You need to compare the sum of this food that you generally eat into the serving size recorded on the label. Eating significant parts or portions can cause fat gain.
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How to make Mini tortilla cups with corn salsa
Yield = 8Prep time: 0:40
Cook time: 0:17
Total time: 0:57
Ingredients
- 3 jumbo flour tortillas
- Olive oil cooking spray
- 400g can corn kernels, drained, rinsed
- 1/2 medium avocado, finely chopped
- 1 medium tomato, deseeded, finely chopped
- 1 long red chilli, deseeded, finely chopped
- 2 tablespoons finely chopped fresh coriander leaves
- 1 tablespoon olive oil
- 1 1/2 tablespoons lime juice
Method
- Step 1 Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity mini muffin pans. Wrap tortillas in foil. Bake for 5 to 7 minutes or until heated through.
- Step 2 Remove 1 tortilla from foil, keeping remaining tortillas covered. Using a 6.5cm cutter, cut 8 rounds from tortilla. Press rounds into prepared pan holes. Repeat with remaining tortillas. Spray with oil. Bake for 7 to 10 minutes or until light golden and crisp. Transfer to a wire rack to cool.
- Step 3 Meanwhile, combine corn, avocado, tomato, chilli, coriander, oil and lime juice in a bowl. Divide mixture between tortilla cups. Serve.
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