“Antojito” is Spanish for “little cravings,” and that’s what Coo Moo Jams maker Julie Deck says these little bites will trigger. Topped with a dollop of Coo Moo Jam, they ensure that your cravings will only become worse, so good luck! Deck makes her Coo Moo Jams from the best of our local Brentwood fruit.
Coo Moo Antojitos
Makes 24 antojitos
4 (12-inch) flour tortillas
3 ounces white cheddar cheese (shredded)
3 ounces yellow cheddar cheese (shredded)
3 ounces pepper jack or colby jack cheese (shredded)
1 tomato, diced
1 cup diced red bell pepper
1/3 cup black beans, drained
1/8 cup chopped scallions
2 tablespoons hot salsa
1/8 teaspoon chili powder
1/8 teaspoon cumin
1 teaspoon Coo Moo Jam*
1 teaspoon sour cream (optional)
Preheat oven to 425°. Lightly grease two 12-cup muffin pans. Using a 3½–4-inch round biscuit cutter, cut 6 rounds from each tortilla and use them to line the muffin tin cups. Mix remaining ingredients (except jam and sour cream garnish) in a medium-sized bowl and spoon this filling into the tortilla-lined muffin tins. Bake in the preheated oven for 5 to 6 minutes, or until cheeses are lightly browned and bubbly. Top with Coo Moo Jam and the (optional) sour cream. Enjoy!
*Coo Moo currently offers two jams. The Apricot Habanero features the sweetness of apricots and a kick of habanero peppers. The Peachy Mango Madness combines the sweet flavor of peaches with the succulent tropical flavor of mango and Aleppo and cayenne peppers for a bit of heat. Both jams are finished off with a flavor combination of red bell pepper, red onion, vinegar, and sugar.