Tostada Mexicana
4 flour tortillas (8-inch)
2 small onions, chopped
Vegetable oil
2 medium tomatoes, chopped
1 can (16 oz) refried beans
6 oz sliced Monterey Jack cheese
Salsa Jalapena or hot pepper sauce
2 ripe California avocados
Dairy sour cream
Place tortillas on baking sheet and rub with oil.
Bake at 350 degrees for 5 minutes or until crispy.
Spoon refried beans onto tortillas, heaping in center. Sprinkle with salsa jalapena or hot pepper sauce to taste.
Halve one avocado; seed, peel and cut into. Top tostadas with avocado, onion, tomato and cheese.
Bake uncovered at 350 degrees for 20 minutes.
Halve second avocado; peel and slice. Top hot tostadas with avocado slices. Dollop with sour cream.
Servings: 4
Source: California Avocado Commission
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