This easy-to-prepare Northern Mexican version of the tostada combines crisp flour tortillas, Jack cheese, Goya Jalapeños and Black Olives, all baked to perfection in the oven. Top with zesty Goya Salsita Arbol, made from chili peppers, for even more robust flavor.
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TOSTADAS CON QUESO (CRISP TORTILLAS WITH CHEESE)
4 6-inch Goya Flour Tortillas
1 Cup grated Monterey Jack cheese
Optional Toppings (Use your favorite combinations)
1 Ripe avocado, peeled, seeded, and cubed
½ cup scallions
2 Goya Jalapeños, chopped
20 Goya Black Olives, sliced
1 small ripe tomato, chopped
¼ lb bacon, fried and crumbled
Goya Salsita with Arbol Chiles or any other Goya Salsita of Choice
- Heat oven to 375° F.
- Decide on one or more toppings and have them at hand.
- Lay Tortillas directly on the oven rack and bake until they start to puff up and become crispy, 4 minutes or less. Take the Tortillas out of the oven, layer with the grated cheese and put them back in the oven for 3 minutes or until cheese is melted and almost bubbling.
- Remove from oven and put on plate, adding selected toppings. Serve immediately and eat holding your hands or break off into pieces, almost like Mexican-style pizza.
Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.