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When it comes to appetizers that are as delightful to serve as they are to eat, Mini Spinach Ricotta Tortilla Cups shine brightly. These bite-sized creations are a perfect blend of flavors and textures, offering a crispy exterior with a creamy, savory filling that is both satisfying and health-conscious. Whether you're hosting a gathering, preparing a light meal, or simply looking for a quick snack, these tortilla cups are incredibly versatile and sure to impress your guests.

Mini Spinach Ricotta Tortilla Cups

Elevate your appetizer game with Mini Spinach Ricotta Tortilla Cups! These bite-sized delights are made from crispy flour tortillas filled with a creamy blend of fresh spinach, ricotta, and parmesan cheese, offering a perfect harmony of flavors and textures. Easy to prepare and visually appealing, these versatile cups are ideal for gatherings, light meals, or quick snacks. Perfectly baked, they’re sure to impress friends and family at any occasion!
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Ingredients
  

6 small flour tortillas

1 cup fresh spinach, finely chopped

1 cup creamy ricotta cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes (optional, for a spicy kick)

Salt and black pepper, to taste

1 tablespoon extra virgin olive oil

1/2 cup cherry tomatoes, halved (for garnish)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Start by setting your oven to preheat at 375°F (190°C). This ensures that it’s hot enough to crisp the tortilla cups perfectly.

    Prepare the Tortilla Cups: Lightly brush both sides of each flour tortilla with olive oil, ensuring even coverage. Using a muffin tin as your mold, press each tortilla into the cups to create a bowl shape. Place the tin in the preheated oven and bake the tortillas for about 8-10 minutes, or until they become slightly golden and crispy.

      Make the Filling: In a mixing bowl, combine the ricotta cheese, finely chopped spinach, grated Parmesan cheese, garlic powder, red pepper flakes (if you’re using them), and season with salt and black pepper. Mix everything well until all the ingredients are evenly incorporated, creating a creamy filling.

        Fill the Tortilla Cups: Once the tortilla cups are crisp and have cooled slightly, carefully remove them from the oven. Spoon a generous portion of the spinach and ricotta mixture into each tortilla cup, filling them to the brim for maximum flavor.

          Bake Again: Return the filled tortilla cups back to the oven and bake for an additional 12-15 minutes. This will heat the filling through and allow the tops to turn a delightful golden color.

            Garnish and Serve: Once they have baked to perfection, take the tortilla cups out of the oven and let them cool for a few minutes. Just before serving, top each cup with a few halved cherry tomatoes and a fresh basil leaf, adding both visual appeal and a burst of flavor.

              Enjoy: Serve these Mini Spinach Ricotta Tortilla Cups warm as a delightful appetizer at your gatherings, or enjoy them as a light yet satisfying meal!

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 cups

                  - Presentation Tips: Arrange the tortilla cups on a colorful serving platter and drizzle with a little olive oil or balsamic reduction for an extra touch of elegance.