Inside Cooking

Inside Cooking EP2: Antojitos Minis

Antojitos signifies “little desires”. It is commonly sold as Mexican street nourishment to be eaten instead of the main dinner. In the event that you serve Mini Antojitos as an hors d’oeuvre, be actually prepared for them to disappear from the plate. Interestingly – they can be set aside a few minutes, frozen, and warmed.

These little Mexican enlivened appetizers are quick and easy to make and the numerous ingredients vary by taste. Take a stab at layering the cheeses and vegetables in varieties for a delicious and colourful platter.


4 to 5 12-inch flour tortillas

3/4 glass (3 ounces, 85 grams) sharp cheddar, destroyed

3/4 glass (3 ounces, 85 grams) Monterey Jack cheddar, destroyed

1 medium tomato 5 ounces, 142 grams tomato, diced and depleted

1/3 glass (2.5 ounces, 71 grams) depleted and washed dark beans

2 Tablespoons (1.75 ounces, 50 grams) hot salsa

2 Tablespoons (.85 ounces, 24 grams) slashed green onions, white and green parts

1/8 teaspoon bean stew powder


(Preparation 20 mins, Cook 5mins)

Step1. Preheat broiler to 425 degrees F (220 degrees C). Daintily oil two 12 glass biscuit skillet.

Step 2. Cut every tortilla into 6 little round pieces. Supplement the pieces into the biscuit tin mugs. place the white cheddar, Monterey Jack cheddar, cheddar, tomato, red ringer pepper, green onions, dark beans, hot salsa and stew powder in the glasses as desired.

Step 3. Heat in the preheated stove 5 minutes, or until the cheeses are delicately cooked and bubbly.

Inside Cooking: Antojitos Minis