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Easy Tostadas and Fresh Salsa Recipe

When I have a tough week, all I want to do is fix a nice dinner thatís tasty, quick and easy. This week the cooler weather made us want some food with a bit of heat. Easy tostados with a freshly made salsa were on the table in less than thirty minutes.

These tostados are simple to make, since they combine some already prepared foods. Mission Brand makes a super pre-fried tostada. Of course, if you enjoy frying tostadas, or have some corn tortillas that need to be used, please fry away! I think the ones you fry yourself taste better, but I still love the convenience of having Mission Brand fry them for me.

Canned refried beans are inexpensive and a good nutritional value. Our store carries Health Market Organic refried beans. These were made with green chilies and lime. We had a bit of Sadlerís Smokehouse Brisket left over from lunch sandwiches. So, that got chopped up. The smoky taste made the tostadas taste rich and interesting. Add cheese, a Pico de Gallo style fresh salsa, and lettuce for an easy and satisfying meal in minutes.

Fresh Salsa Recipe

Ingredients:

1 pint cherry tomatoes or grape tomatoes-rinsed
1 cup Vidalia onion-cut in chunks
1 cup fresh cilantro-rinsed
ľ - Ĺ cup pickled jalapeno slices (according to how hot you want your salsa)
2 tablespoons of jalapeno pickle juice or fresh lime juice
Garlic sea salt to taste

Method:

Add all of the ingredients, except salt, to a food processor bowl with a chopping blade. Pulse briefly two times. Scrape the sides of the bowl. Pulse until the salsa is to your preferred coarseness. Be careful not to over-process. This should be chunky. Grind some garlic sea salt into the salsas. Taste for salt. Add more garlic sea salt, if necessary. Put the salsa into a container and refrigerate. It is best if used immediately, since it is not cooked.

Easy Tostada Recipe

Preheat oven to 450 degrees F.

This recipe makes 6 tostadas. The recipe isnít precise, since everybody has their preferences about how much of the refried beans and cheese they want to use.

Ingredients:

6 Mission Brand Tostadas Estilo Casero
Ĺ - 1 can Health Market Organic Refried Beans or your favorite refried beans (I used a little more than Ĺ can.)
3 ounces of Sadlerís Smokehouse Brisket-coarsely chopped
Mexican cheese to taste (I used a combination of Monterey jack, cheddar, queso quesadilla, and asadero.)
Fresh salsa, or your favorite salsa
Shredded lettuce, if desired
Sour cream or Greek yogurt, if desired

Method:

Use a spoon or spatula to spread the refried beans on the tostadas. Use a light touch, since you donít want to crack the tostadas. Place them on a jelly roll pan or cookie sheet. Top each tostada with about Ĺ ounce of brisket. Cover each tostada with cheese. Place the pan with the tostadas in the oven until the cheese is melted and the edges of the tostadas are slightly browned.
Place the tostadas on plates and top with the fresh salsa and optional toppings, if desired.

Variations:

*Use the Tostada Estilo Casero to make snacks. Place a tostada on a plate; cover the tostada with cheese. Add a few jalapeno slices. Microwave until the cheese is melted. Add yogurt and salsa.
*For a vegetarian variation, omit the brisket.
*Use hummus instead of refried beans.

Cooking spicy foods for friends and family is a treat for me. Many times I make my own seasoned beans and meat. They take hours, but are so delicious. My arms get splattered with grease frying the fresh tortillas. But there are times when I want the taste of the food, but donít have the time to cook all of these ingredients. Thank goodness for the Easy Tostada and Fresh Salsa Recipe!

When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name.

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Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.



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