Corn Salsa Tostadas Recipe

Ingredients <br>- 3 (8 inch) flour tortillas <br>- 3/4 cup fat-free sour cream <br>- 2 green onions, finely chopped <br>- 3 teaspoons minced fresh cilantro or parsley, divided <br>- 1/4 teaspoon garlic powder <br>- 3/4 cup fresh or frozen corn, thawed <br>- 1 plum tomato, diced <br>- 1 tablespoon chopped jalapeno pepper <br>- 2 tablespoons orange juice <br>- 1 teaspoon canola oil <br>- 1/2 teaspoon salt <br><p></p>Directions <br>step 1: Using a 2-inch-round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with nonstick cooking spray. Place in a single layer on a baking sheet. Bake at 400 degrees for 4 - 5 minutes or until crisp. Cool. <br>step 2: In a small bowl, combine the sour cream, onions, 1 teaspoon cilantro and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate. <br>step 3: Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa. <br>

Ingredients
- 3 (8 inch) flour tortillas
- 3/4 cup fat-free sour cream
- 2 green onions, finely chopped
- 3 teaspoons minced fresh cilantro or parsley, divided
- 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
step 1: Using a 2-inch-round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with nonstick cooking spray. Place in a single layer on a baking sheet. Bake at 400 degrees for 4 - 5 minutes or until crisp. Cool.
step 2: In a small bowl, combine the sour cream, onions, 1 teaspoon cilantro and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate.
step 3: Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa.

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