Corn Salsa Tostadas

1. 1

   Using a 2-in. round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a

2. 2

   . Bake at 400u00b0 for 4-5 minutes or until crisp. Cool.

3. 3

   In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.