Recipe: Tucson Tostadas
- 3 md Flour tortillas
- -(buy the largest -flour tortillas that -will fit in your -biggest frying pan)
- 1/2 lb Oaxaca cheese, shredded
- 1/2 lb Monterey jack cheese, -shredded 1
- /3 lb Anejo cheese, grated
- 1/2 lb Poblano peppers, sliced
- -(or any other mild -chili pepper)
- 1/4 c Coriander (fresh)
- Chopped fine Lard or oil -for frying Preheat oven to 350 degrees F. If you are using fresh poblanos, roast them and remove their skins and seeds, If you are using canned poblanos, wash and drain them. Slice the peppers into thin decorative slices. In a big frying pan, fry a tortilla in lard or oil until it is golden brown. Remove to paper towels, drain well, then place on a baking sheet or pizza pan.
- Although lard is bad for you, the grim truth is that tortillas taste very much better when they have been fried in lard. Live dangerously. When the tortilla has cooled and hardened, cover it with a thin layer of Oaxaca cheese, then with the jack cheese.
- Crumble anejo on top of those layers, then sprinkle finely-chopped coriander on top of that. Arrange the pepper slices in a geometric pattern on top of the cheeses. Bake for 5 minutes, or until the cheese has melted but not browned. Remove from the oven, and use a pizza cutter to slice into individual portions. Serve immediately.
Number of servings (yield): 4
Meal type: breakfast
Culinary tradition: USA (General)