Ingredients
3 flour tortillas (8 inches)3/4 cup fat-free sour cream3 teaspoons minced fresh cilantro, divided2 green onions, finely chopped1/4 teaspoon garlic powder3/4 cup fresh or frozen corn, thawed1 plum tomato, diced1 tablespoon chopped jalapeno pepper2 tablespoons orange juice1 teaspoon canola oil1/2 teaspoon salt
Preparation
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 baking sheet. Bake at 400° for 4-5 minutes or until crisp. Cool.
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.
