Nacho Florets

• Toppings (pick any/combination you like)
• 1/2 cup Sour cream
• 1/2 cup Salsa
• 1/2 cup Guacamole
• 1/2 cup Roast corn
• Iceberg lettuce chiffonade
• chopped jalapenos (canned)
• One bite nachos
• 12 corn tortilla
• 1/2 cup cups Refried beans
• 1/2-3/4 cups Shredded Cheese (Taco or Mexican blend)
• Oil for brushing

1. Preheat oven to 350 F.rnrnWrap the tortilla in a damp kitchen towel & warm them in a microwave. Using a 2 inch diameter biscuit cutter, cut two circles. from each tortilla. Using a 1 inch cutter place in the center as a guide, make 4- 6 1/2 inch incisions (like the spokes of a wheel).
2. Brush the inner surface of the muffin pans with canola oil..Place these tortilla circles into the cups, arranging the cut 'petals' like the flaps of a paper pinwheel. Brush with oil and layer with 1/2 a teaspoon of shredded cheese. (this melts & forms a barrier against any moisture seeping thru the tortilla). place a 1/2 teaspoon dollop of refried beans and sprinkle with more cheese.
3. Bake in the oven for about 15-25 min until the cheese has melted and the tortilla has crisped up and the flaps 'curl' inwards .
4. Remove from oven, cool slightly and smother with any toppings of your choice.

combination, sour cream, salsa, guacamole, corn, chiffonade, jalapenos, bite nachos, corn tortilla, beans, shredded cheese, brushing

Taken from food52.com/recipes/15310-nacho-florets (may not work)