Ingredients
- 6 Each 4.5" White Corn Tortillas (20123)
- 6 Each Jalapeños, peeled, seeded, roasted
- 1.2 Oz. Chipotle Crema see related recipe
- As Needed Cilantro, Leaves, garnish
- 2 Oz. Black Beans, canneddrained
- 2.5 Oz. Chihuahua Cheese, cubed
- 1 Oz. Corn, roatsed
- .7 Oz. Red Onions, minced
- .3 Oz. Garlic, minced
Directions
- Pre-heat oven to 375F.
- Pre-heat fryer to 350F.
- 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.
- Stuffed Jalapeños: once the jalapeños have been roasted, peeled, and seeded, stuff each one with approximately 0.5 oz of stuffing.
- Place then on a rack in the oven for 5-7 minutes.
- Fry the tortillas until golden and crispy.
- On each tostada, place a roasted and hot jalapeño.
- Drizzle with 0.2 oz of Chipotle crema per tostada and garnish with fresh cilantro leaves.
Ingredients- 1/4 tsp. Chipotle Concentrate
- 8 Oz. Sour Cream
- 2 Oz. Whole Milk or Buttermilk
- To Taste Kosher Salt
- 2 tsp. Fresh Chives, snipped
Directions
- Place all ingredients in a mixing bowl and mix together
- Place in storage container until ready for use.
- Label, Date and Refrigerate.
