Round 2 Recipe - Chili Tostada
This recipe uses a cinnamon-laced chili typical of Cincinnati, but any chili would work as well.
In a medium skillet over medium-high heat, add the canola oil. When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side. Drain on brown paper.
In a medium pot, heat the reserved chili.
To serve, put a tortilla on a plate. Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream. Repeat with the remaining ingredients.
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