Palomas and antojitos minis
Ole!
Ruby red grapefruit palomas
(Serves 6 to 8)
Ingredients:
12 ounces freshly squeezed ruby red grapefruit juice
6 ounces freshly squeezed lime juice
6 ounces agave nectar or simple syrup
9 ounces favorite tequila
12 ounces club soda or seltzer
6 lime slices, optional
Grapefruit segments to garnish
Directions:
1. Combine the grapefruit juice, lime juice and agave nectar in a large pitcher; add tequila.
2. Add lime slices, if using, and stir well. Add the 12 ounces club soda and stir to mix.
3. Rub the outside rims of glasses with fresh lime and salt or sugar them.
4. Pour palomas into glasses over ice and garnish each with grapefruit segments, if desired.
Antojitos minis
Ingredients:
4 (12-inch) flour tortillas
3 ounces shredded yellow cheddar cheese
3 ounces shredded pepperjack cheese
3 ounces shredded asadero cheese (can substitute fontina, mozzarella or white cheddar)
1 ripe tomato, diced
1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
1/3 cup black beans or small pink beans
2 tablespoons salsa
1/4 teaspoon chili powder
sour cream and guacamole to garnish, optional
Directions:
1. Preheat oven to 425 F. Spray two 12-cup muffin pans with nonstick vegetable spray.
2. Cut each tortilla into six wedges and place a wedge into each cup of the muffin tins.
3. Combine the remaining ingredients in a mixing bowl, stirring to mix well. Divide the filling between the muffin cups.
4. Place the filled muffin pans in oven and bake at 425 F for 5 to 10 minutes, until the filling is hot and cheeses are bubbling. Let sit for 1 minute, then remove to serving platter. Garnish with dollops of sour cream and guacamole if desired.
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