INGREDIENTS

6 each  4.5" White Corn Tortillas (20123)  
6 each Roasted Jalapeños , peeled and seeded 
1.2 oz.  Chipotle Crema, see related recipe 
As needed  Cilantro Leaves, garnish 
2 oz.  Black Beans , canned, drained 
2.5 oz. Chihuahua Cheese , cubed 
1 oz.  Corn , roatsed 
.7 oz.  Red Onion , minced 
.3 oz.  Garlic , minced 

DIRECTIONS

1.) Pre-heat oven to 375F.

2.) Pre-heat fryer to 350F.

3.) To make the stuffing: sauté the onions and garlic until translucent. In a bowl, mix the beans, onions, garlic, corn, and cheese and set aside.

4.) Stuffed Jalapeños: once the jalapeños have been roasted, peeled, and seeded, stuff each one with approximately 0.5 oz of stuffing.

5.) Place then on a rack in the oven for 5-7 minutes.

6.) Fry the tortillas until golden and crispy.

7.) On each tostada, place a roasted and hot jalapeño.

8.) Drizzle with 0.2 oz of Chipotle crema per tostada and garnish with fresh cilantro leaves.

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