INGREDIENTS

2 each  6" Red Corn Tortillas (10611)  
1 each  6" White Corn Tortilla (10610)  
1 1/2 oz. vol. Black Bean  and Green Onion Salsa , see related recipe 
1 1/2 oz. wt. Jamaican Jerk Chicken , see related recipe 
1 1/2 oz. wt. Pepperjack Cheese , shredded 
2 oz. vol. Charred Pineapple  and Mango Puree , see related recipe 

DIRECTIONS

1.) Fry red and white corn tortillas in 360 fryer. Remove from fryer and drain.

2.) Ladle 1 ½ oz. of black bean and green onion salsa in the center of each corn tortilla.

3.) Top each with ½ oz. of shredded Jamaican jerk chicken and ½ oz. of shredded pepper jack cheese.

4.) Place under cheese melter until cheese begins to melt.

5.) Drizzle each tostada with charred pineapple and mango puree and stack to serve.

Recipe Using Same Product(s)

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  Mahi-Mahi Ceviche Tortilla Bowl