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
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.
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