Crisp Corn Tostadas with Native Tomatoes and Jack Cheese
To Serve Four
4 Corn Tortillas
As Needed Vegetable Oil as Needed for Frying
2 Garlic Cloves-very thinly sliced
8 Basil Leaves-cut into chiffonade
1 Cup Jack Cheese-shredded
2 Native Tomatoes-sliced ¼” thick
As Needed Salt and Pepper
• To fry tostadas, heat ½” of vegetable oil in a saute pan wide enough to fit your corn tortillas to 350°f. Fry one tortilla at a time flipping after the first side gets light golden. Remove to drain. Season with fine sea salt and black pepper once out of the oil. Repeat with other tortillas.
• Place tortillas on a cookie sheet and top with the sliced garlic, about half of basil and all of the jack cheese.
• Bake in a pre heated oven just to melt the cheese.
• Top each tostada with ¼” thick slices of tomatoes, season the top of the tomatoes and garnish with the remaining basil.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com