Corn Salsa Tostadas recipe

3 servings

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

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.

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.

Just before serving, spread 1 teaspoon sour cream mixture over each tostada.

Using a slotted spoon, top each with a teaspoonful of corn salsa.