Earlier today I mentioned that I am helping a friend with her wedding this coming Saturday, and this is one of the appetizers that I will be making. Ever since the bride gave me the recipe, I have intended to make a trial run, and I found myself with less than a week to get them done. Procrastination over: I made a batch today … and they are so delicious I now wonder why I waited so long to try them! Since my family liked them so much, I wanted to share them with you.
Be sure to watch your tortillas carefully, as you can see I depended on the timer, and these turned a little too brown.
- 3 flour tortillas (10 inches)
- ¾ cup fat-free sour cream
- 3 teaspoons minced fresh cilantro, divided
- 2 green onions, finely chopped
- ¼ teaspoon garlic powder
- ¾ cup fresh or frozen corn, thawed
- 1 roma tomato, seeded and diced
- 1 tablespoon chopped jalapeno pepper
- 2 tablespoons orange juice
- 1 teaspoon canola oil
- ½ teaspoon salt
1. Using a 2-inch round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a baking sheet. Bake at 400° for 4-5 minutes or until crisp. Cool.
2. In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate.
3. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate.
4. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa.