TexasKayakFisherman.com est. 2000

Kayak fishing the Lone Star State...


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By Yaklash
#2235858
Ingredients:
Pre-cooked Tostada shells
Refried beans – Goya canned beans are hard to beat
Shredded Monterey Jack cheese
Romaine Lettuce – cleaned and cut
De-seeded, diced tomatoes
Sliced avocados
Crema or sour cream

Optional:
Meat of your choice – I prefer just plain bean and cheese tostadas
Finely diced fresh jalapenos

Directions:
Make sure one of the cooking racks of your oven is one position above the middle position and preheat the broiler.
Working over a large cutting board (to make clean-up easier), spread each tostada shell with refried beans. If adding meat and/or jalapenos, add them next. Then sprinkle with cheese and place them on a foil lined baking sheet.
Broil for 1-3 minutes. Be careful; the corn tortillas can burn quickly; don’t take your eyes off of them after the first minute.
After the cheese starts to bubble & the edges of the tostadas start to brown, promptly remove from the oven.
Add the lettuce, tomatoes, avocado and Crema and serve immediately
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6 Mile Boat ramp or Boggy Bayou in Port O'Conner.