Mini Tostadas

Mini Toastada

Well, Football season is almost over for another year. The Pro Bowl is this weekend and then, The Super Bowl. I really don’t like the fact that they moved the Pro Bowl in the middle of the hiatus between the end of the Play-Offs and the Super Bowl … the key players won’t play to avoid injury, the game is really meaningless,  just more $$$ for the players and owners.

I’ve been to one Pro Bowl. Aloha Stadium is beautiful…the whole week was wonderful (and at that time, it was after the Super Bowl) so a lot of the players from all the teams came out to enjoy a week in the Hawaiian sun. But the game itself, no biggie!

During the season, we featured a number of MNF ideas. Here’s another easy appetizer you can whip up for nibbles during the BIGGIE, or for the Half-Time Extravaganza – or for any time you need something tasty, attractive and with stuff you probably have on hand most of the time anyway. It will even work for those vegetarians that will watch the game, too!

Yes, I’m still a Raiders fan, but I’m rooting for the Broncos in this one…who are you picking to win?

Mini Tostadas

  • 1 pkg. burrito size flour tortillas (11.5 oz. pkg.)
  • 1 can refried beans (your favorite flavor)
  • 8 medium sized green onions, sliced on the diagonal (about 1/2 cup), divided
  • 8 oz. finely shredded Mexican cheese (or half cheddar/half jack or pepper jack)
  • 2/3 c sour cream

Preheat oven to 400. Place oven rack on lowest position. Line a cookie sheet with parchment paper, or use an ungreased one.

Lightly spray one side of each tortilla with non-stick spray. With 2-1/2” biscuit cutter, cut 5 circles (tostada bases) from each tortilla. ** You can stack 2 tortillas at a time to cut if you wish but it will be harder to cut through.

On the parchment paper, set each tostada base, spray side down. Spread each round with beans, leaving a little edge around each one. Set aside about 1 Tbsp. of the green onions for topping. Sprinkle the top of the beans with remaining onions, then top with cheese.

Bake on lowest rack 11 to 13 minutes or until tortillas are crisp and cheese is melted and bubbly. Top each with about 1 tsp. sour cream and sprinkle with remaining green onions.

** Depending on size, bake the remnants of the tortillas and serve with chips. If there isn’t much, discard.

Makes 40

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