Corn Salsa Tostadas

Name: Corn Salsa Tostadas
Ingredients: 3 flour tortillas (8 inches); 3/4 cup fat-free sour cream; 3 teaspoons minced fresh cilantro, divided; 2 green onions, finely chopped; 1/4 teaspoon garlic powder; 3/4 cup fresh or frozen corn, thawed; 1 plum tomato, diced; 1 tablespoon chopped jalapeno pepper; 2 tablespoons orange juice; 1 teaspoon canola oil; 1/2 teaspoon salt

11 ingredients

3 steps

Ingredients

3 flour tortillas (8 inches)
3/4 cup fat-free sour cream
3 teaspoons minced fresh cilantro, divided
2 green onions, finely chopped
1/4 teaspoon garlic powder
3/4 cup fresh or frozen corn, thawed
1 plum tomato, diced
1 tablespoon chopped jalapeno pepper
2 tablespoons orange juice
1 teaspoon canola oil
1/2 teaspoon salt

Directions

1

Using a 2-in. round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a
2

. Bake at 400° for 4-5 minutes or until crisp. Cool.
3

In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa.