Monday, May 12, 2008

Chili Tostadas

This was just a quick and simple thing I came up with for lunch today. We were busy getting our garden started, and it was after 1:00, so we needed something fast and easy. I grabbed a can of chili and a bag of tortillas, and got a little creative!

Chili Tostadas
1 can chili con carne with beans
4 large flour tortillas
6 slices tomato, cut in half
4 oz (1 cup) shredded cheddar

Preheat oven to 350.

Lay tortillas on baking sheets. I used two sheets because all four wouldn't fit on one. Spread 1/4 can of chili on each tortilla. Arrange 3 half-slices of tomato on each, then top each with 1/4 cup cheese.

Place in oven and resolve to check on them frequently. Forget about them for several minutes as you check blogs. Remember about them when you hear them sizzling. Take them out of the oven when the edges of the tortilla are a much darker brown than you intended, but relax after removing the tostadas from the pan - the dark brown isn't burnt, it's just extra crispy, and the middle is soft and kinda chewy - delicious!
Eat and enjoy!

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