Corn Salsa Tostadas

• 3 flour tortillas (8 inches)
• 3/4 cup fat-free sour cream
• 3 teaspoons minced fresh cilantro, divided
• 2 green onions, finely chopped
• 1/4 teaspoon garlic powder
• 3/4 cup fresh or frozen corn, thawed
• 1 plum tomato, diced
• 1 tablespoon chopped jalapeno pepper
• 2 tablespoons orange juice
• 1 teaspoon canola oil
• 1/2 teaspoon salt

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. . Bake at 400u0b0 for 4-5 minutes or until crisp. Cool.
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.

flour tortillas, sour cream, fresh cilantro, green onions, garlic, tomato, jalapeno pepper, orange juice, canola oil, salt

Taken from www.tasteofhome.com/recipes/corn-salsa-tostadas/ (may not work)