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
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.