Crisp Corn Tostadas With Native Tomatoes and Jack Cheese

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



 

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