Friday, May 23, 2008

Green Chile Chickpea Tortilla Cups

These are really, really good, and would be perfect as a party appetizer. I was not sure how the green chiles would work with the chickpeas, but it all turned out swimmingly. I was a little baffled that the boys were not crazy about them, but they were in a bit of a cranky mood today. Their loss. Vegan Mom and I chugged back everything they left behind.


INGREDIENTS
- 1/2 recipe wheat tortillas, made into twelve 4+" tortillas
- 1 tbsp oil
- 1 cup chickpeas
- 1 can Old El Paso green chiles, drained
- 1 tomato, finely diced
- salsa
- shredded vegan cheese (I grate Tofutti slices)

METHOD
Preheat oven to 425 degrees. Oil a muffin tin.
1. Heat oil in a frying pan over medium heat. Fry chickpeas for 5 mins, until golden. Add chiles and heat through. Remove from heat and coarsely mash with a fork.
2. Line each muffin tin with one of the tortillas. Equally divide chickpea mixture into each of the tortillas. Top with tomato, a spoonful of salsa, and a healthy dose of grated cheese.
3. Bake for 15-17 minutes, until cheese is melted and tops of tortilla shells are lightly browned. Serve immediately.

4 comments:

thedalyn said...

This looks amazing. I think I know what I'll be eating tomorrow...

Janet said...

These look delicious! As is everything you make :) Thanks for sharing another great recipe.

Lisa (Show Me Vegan) said...

I'm a sucker for bite-sized party food. So cute!

Carrie said...

I love the look of the tortilla cups! I am so borrowing this idea. I love finger food.