Recipe Archives->Mexican->Tostadas 01

TUCSON-TOSTADA 
Serves 6

3 flour tortillas 
1/2 lb Oaxaca cheese, shredded
1/2 lb Monterey jack cheese, shredded
1/3 lb anejo cheese, grated
1/2 lb poblano peppers
1/4 cup fresh coriander, chopped fine
lard or oil for frying

Preheat oven to 350 deg. 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 slices.

In a big frypan, 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.

When the tortilla has cooled, 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.

Printable version: tostadas01.txt.