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TOSTADAS DE POLLO
Chiken Tostadas
Ingredients:
Oil for frying
12 corn tortillas (or tostadas)
1 ½ cups frijoles refritos
3 cups shredded lettuce
1 whole chicken breast, about 12 oz, cooked and shredded
1 onion, chopped
2 tomatoes, sliced
1 avocado, peeled, pitted and cut into strips
Salt
1 cup Crema Mexicana Los Altos
¾ cup crumbled Queso Cincho Los Altos
Salsa Mexicana
How to cook:
Heat ½ in oil in a small skillet and fry the tortillas until they are crisp and golden,
45 seconds to 1 minute on each side. Place in a colander and set aside. They can
be prepared up to 1 hour before serving. (Skip this part if using tostadas). Heat the
frijoles refritos. Spread each tostada with frijoles and top with lettuce, chicken,
2 slices of onion, 2 slices of tomato and a strip of avocado. Sprinkle lightly with salt.
Place a tablespoon of Crema Mexicana Los Altos on top and sprinkle with
Queso Cotija Los Altos . Serve salsa separately.
Variation: Machaca can be use in place of the chicken.
Makes 12 tostadas.
_________________________________________________________________
PAPAS COCIDAS RELLENAS DE QUESO
Baked potatoes stuffed with cheese
Ingredients:
8 Potatoes
Queso Requesón Los Altos
Queso Cincho Los Altos, 3 spoonfulls
Chopped onions, 3 spoonfulls
Black Pepper
How to cook:
Bake the potatoes in the microwave oven until soften. Prepare the stuffing by mixing the Queso Requesón Los Altos, the Queso Cincho Los Altos, the onion and the black peppers. Gently slice the potatoes in 4, open them and fill them with the stuffing, then place them in the microwave oven until the cheese melts. Serve.