Description
I made cute li’l Blue Crab Tortilla “Cupcakes” in a flash—to take to my office mates. I did it all before taking my morning shower. You can too!
Ingredients
- 2 whole Large Flour Tortillas
- ½ cups Canned Black Beans, Drained
- 16 ounces, weight Blue Crab Meat
- ½ teaspoons Orange Zest
- 4 whole Eggs
- 3 Tablespoons Milk
- 2 pinches Salt
- 2 pinches Pepper
- ½ cups Salsa
- ½ cups Shredded Cheddar Cheese
Preparation
Preheat oven to 375 F.
Spray 4 of the cups of a standard size cupcake pan with cooking spray. Cut each of the 2 tortillas in 1/2 using clean kitchen scissors. Bring the ends of each tortilla half together to create a cone shape with the tops flaring out and stuff them neatly into the greased cups.
Sprinkle a couple of tablespoons of black beans on the bottom of each cone then top with generous pinches of crab meat. Add a pinch of freshly grated orange zest to the top of each.
In a small bowl, beat eggs. Then add the milk, salt and pepper and beat with a fork until the yolks are well blended with the whites and the milk. Divide the egg mixture among the four cupcake cups.
Top with a couple of teaspoons of salsa and finish with a good sprinkling of shredded cheese.
Crack a bit more fresh pepper on top and pop the pan into the hot oven. Bake for about 15-20 minutes.
Finish with just a minute under the broiler to crisp up the tortilla tops. Take care not to burn them! Then remove the pan from the oven.
Pop these li’l guys out of the pan and serve with sour cream, guacamole with freshly brewed coffee.
(Inspired by Hollis Wilder’s Huevos Rancheros)
