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Tostaditos are mini tostadas. They make great appetizers since they are bite size. Its like serving pre-dipped chips. A good variation is to fill them with a mixture of refried beans and cheddar and top them with guacamole.
4 medium tomatoes - finely chopped
2 tablespoons red onion - finely chopped
2 tablespoons cilantro - minced
1 teaspoon hot sauce
1/4 pound ground beef
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup fontina cheese - shredded
28 round tortilla chips
Preheat the oven to 450 degrees F. In a small bowl, combine tomatillos, onion, cilantro and 1/2 teaspoon hot sauce. In a medium nonstick skillet.
Fry the ground beef with the chili powder and cumin until well-browned (7minutes). Set aside.
In a medium bowl, combine the ground beef mixture and Fontina and the remaining half teaspoon hot sauce. Arrange half the
tortilla chips on a large baking sheet. Spoon the beef filling on the chips. Top with remaining chips.
Bake the tostaditos until the filling is hot and bubbly (7 minutes).
Transfer to a platter. Season the tomatillo mixture with salt and top each tostadito with a tiny spoonful.
4 medium tomatoes - finely chopped
2 tablespoons red onion - finely chopped
2 tablespoons cilantro - minced
1 teaspoon hot sauce
1/4 pound ground beef
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup fontina cheese - shredded
28 round tortilla chips
Preheat the oven to 450 degrees F. In a small bowl, combine tomatillos, onion, cilantro and 1/2 teaspoon hot sauce. In a medium nonstick skillet.
Fry the ground beef with the chili powder and cumin until well-browned (7minutes). Set aside.
In a medium bowl, combine the ground beef mixture and Fontina and the remaining half teaspoon hot sauce. Arrange half the
tortilla chips on a large baking sheet. Spoon the beef filling on the chips. Top with remaining chips.
Bake the tostaditos until the filling is hot and bubbly (7 minutes).
Transfer to a platter. Season the tomatillo mixture with salt and top each tostadito with a tiny spoonful.
