Using a cookie cutter, cut 6 rounds out of each tortilla and make a 1/2 inch cut at opposite sides of each one. Press the 24 rounds into mini muffin tins.

Preheat oven to 440 degrees F.

For the Goat Cheese antojitos: Place crumbled goat cheese in the center of each of 8 tortillas cups.

Arrange tomato on one side and the jalapeno on the other to replicate the bands of color on the Mexican flag.

For the Monterey Jack antojitos: Place a small slice of cheese in the bottom of 8 tortilla cups, cover with black beans and top with the remaining cheese.

For the Queso Blanco antojitos: Mix together the queso blanco, cilantro, red bell pepper, and chili powder and divide among 8 tortilla cups.

To finish the recipe: Place the muffin tins on the middle rack of the oven and bake 3-4 minutes or until the edges of the tortilla cups begin to color. Serve at once.

format: 8/9/96, Lisa Crawford