Behind the Recipes
Santa Fe Tostadas by Divya Gugnani
Makes 15 servings
INGREDIENTS:
1/4 cup vegetable oil
15 corn torillas, cut into 4 x 1 3/4 inch rectangles
1 can refried beans
1/3 tsp. cumin, ground
1 8 oz. package Jack cheese, shredded
2 plum tomatoes, diced
1/4 cup green and black olives, cut into rounds
2 jalepeño peppers, cut into rounds
1 bunch fresh chives, cut into 1/2 inch strips
PREPARATION:
1. Heat the oil in a medium skillet over high heat. Fry each tortilla on each side until golden brown and set aside.
2. Mix the cumin with the refried beans in a small bowl, then spread a thin layer over each tortilla.
3. Top each tortilla with a layer of cheese, then top with diced tomatoes, olives, jalapeño and chives.
4. Slice into pieces and serve.
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