Tostaditos Recipes

TOSTADITOS

Steps:

• In medium bowl, combine all ingredients except chips and parmesan.
• Spoon 1 teaspoons mixture on each chip.
• Sprinkle with parmesan cheese.
• Serve immediately.

BAKED TOSTADAS

Steps:

• Preheat oven to 400 degrees. Place tortillas on a nonstick or lightly oiled baking sheet. Layer each tortilla with desired toppings.
• Drizzle with olive oil, and season with salt and pepper.
• Bake until tortillas are crisp and toppings are heated through, about 10 minutes.

CRAB AND PEPPER JACK TOSTADITOS

Steps:

• Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add bell pepper, onions and chile; cook 3 to 4 minutes, stirring frequently, until soft. Remove from skillet; place in medium bowl. Stir in imitation crabmeat, pepper Jack cheese and salsa until well mixed.
• Place tortilla chips, hollow side up, on ungreased large cookie sheet. Spoon 1 heaping teaspoon crabmeat mixture into each chip. Top each evenly with cotija cheese.
• Bake 6 to 8 minutes or until pepper Jack cheese in crabmeat mixture is melted. Place on serving plate; garnish each with avocado slice.

CRISPY OVEN BEEF-AND-BEAN TOSTADAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
• Brush oil over both sides of tortillas and arrange on a baking sheet.
• Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
• Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
• Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

CRAB, CHILI, AND AVOCADO TOSTADITOS

Steps:

• Heat enough vegetable oil in heavy large skillet over medium-high heat to reach depth of 1 inch. Working in batches, add tortillas and fry until crisp, about 45 seconds per side. Transfer to paper towels to drain. (Fried tortillas can be made 1 day ahead. Cool tortillas completely and store in resealable plastic bag at room temperature.)
• Heat olive oil in heavy large skillet over medium heat. Add poblano chilies, bell peppers, onion, garlic, and jalapeño; sauté until just beginning to soften, about 12 minutes. Transfer to large bowl; cool.
• Mix crab, tomatoes, Cotija cheese, pumpkin seeds, cilantro, and lime juice into vegetable mixture. Season with salt and pepper. (Crab mixture can be made 4 hours ahead. Cover and chill.)
• Preheat broiler. Place tortillas in single layer on 2 baking sheets. Top with crab mixture and avocado. Sprinkle with Monterey Jack cheese. Broil until cheese melts, about 30 seconds, then serve.
• *Fresh green chilies that are often called pasillas; available at Latin American markets and some supermarkets.

TOSTADAS

Steps:

• Heat 1/2 inch oil in a large skillet over medium heat. Working with one tortilla at a time, fry until golden brown and crisp, about 1 minute per side. Transfer tortillas to a paper-towel-lined baking sheet to drain.