Teeny Tostadas

 

Salty snack time!  Here's a fun bite-sized snack that's party perfect.

Teeny Tostadas

3/4 cup refried beans
1-1/2 tbsp. fresh chopped cilantro
1/2 tsp. ground cumin
1 cup chunky salsa, drained
1 cup cheddar cheese, shredded and chopped
3-8" flour tortillas

Using a 2-1/2" biscuit or cookie cutter, cut out rounds from the tortillas.  I was able to get seven from each tortilla.

Mix together refried beans, cilantro and cumin.  Set aside.

Put the salsa in a strainer.  Gently stir the salsa around to get rid of the extra liquid, leaving mostly the chunky parts.

Lightly spray or grease a cookie and set aside.  In this case, you'll want to use oil or grease on the pan instead of using a parchment sheet because it will help cook the underside of the tortilla round.

Cover each tortilla round with a thin layer of the bean spread and place on the cookie sheet.

Put a dollop of the salsa chunks on each round and sprinkle with the cheddar cheese.  I shredded the cheese and then chopped it smaller so that it would fit better on the rounds and when you bit into one you don't have to worry about dragging a line of hot cheese down your chin.

Bake at 400 degrees for 7 minutes. Remove from oven and let sit for a few minutes before eating.  Did I mention the hot cheese thing?

You can eat as is (as are?) or with guacamole or sour cream for dipping on the side.