Testing recipes is a different kind of chore. I usually write up the recipe and then make it according to the recipe. Any changes are noted on the recipe.
But what do I do with all that food? Have a party, of course!
My friend, Leslie, helped me test some appetizers that may go into my next book – Entertaining Food. We made a dish that Leslie has made many time – Antojitos (Mexican for snacks). We also made some Mediterranean taquitos, using goat cheese, caramelized onions and roasted peppers.
This recipe is great because you can modify it easily to your taste and have fun with it.
Here’s Leslie’s recipe for Antojitos. Play with it!
12 6-inch flour tortillas
½ cup cheese (cheddar, jack or mix), shredded
1 tomato, diced
1 cup red bell pepper (1/2 of small pepper), diced
1/3 cup green onion (2-3 onions), diced
1 cup black beans, canned and drained
¼ cup salsa
1 teaspoon chili powder
Preheat oven to 425 degrees F. Lightly grease mini-muffin tin, or use non-stick.
Using a 3-inch cookie cutter (or equivalent), cut each tortilla into round pieces. Insert the pieces into the muffin tin cups.
Mash the black beans with salsa until creamy.
Put approximately 1 teaspoon of the bean mixture into each tortilla cup. Add ¼ teaspoon red pepper, green onion and tomato to the cups. Put a pinch of chili powder on top of each cup. Top with cheese.
Bake for five minutes, or until the cheese is lightly browned and bubbly.