Home

Tours

Recipes

Books

Eating Out

Events

About

Site Map

View Recipe Archive For: party/holiday spring summer autumn winter

Cooking >> Tostada Grande Con Queso

The crisps are usually made with the very large, very thin Sonoran-style flour tortillas, but can be easily adapted to a smaller size. Make these hearty snacks for impromptu, informal gatherings, offering them plain or with a variety of toppings. It’s a quick snack for kids just home from school or who are on the run to their next activity.

• 2 thin 12-inch or larger flour tortillas, or 4 thin 7-8 inch flour tortillas, store-bought
• 1 cup grated longhorn cheddar cheese
• 1 cup grated Monterey jack cheese

Optional Toppings (1 or more)

• 4 small plum tomatoes, chopped
• ½ cup chopped green onions
• ¼ cup minced fresh cilantro
• 2 fresh, long green chiles, roasted, peeled, seeded and chopped, or 1 pickled jalapeño chile, chopped
• ¼ pound Mexican chorizo, cooked
• 4 slices lean bacon, fried and crumbled
• 1 firm but ripe avocado, peeled, seeded and cubed
• 20 black olives, sliced or chopped
• 1 cup Mexican crema or sour cream thinned with milk
• Salsa of choice

Heat the oven to 375 degrees F.

Place the tortillas directly on the oven rack and bake about 3-4 minutes, until they start to puff up and become crispy. Remove from the oven, sprinkle with the cheese, and return to the oven until the cheese melts, another 4-5 minutes. Remove from the oven and place on a large plate or round tray.

Spoon the selected toppings on the melted cheese or place in separate bowls and have everyone create individual Mexican-style pizzas. Serve immediately, with everyone breaking off bite-size pieces. This may be easier if the tostada if first scored in pie-shaped triangles before the toppings are added.

View Recipe Archive For:

• New Recipe
• party/holiday
• spring
• summer
• autumn
• winter

all material copyright 2001-2008 by Marilyn Tausend.
Questions or suggestions? Please use this form.
design: picante.net