Round 2 Recipe - Chili Tostada

This recipe uses a cinnamon-laced chili typical of Cincinnati, but any chili would work as well.

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup canola oil
  • 4 6 -inch corn tortillas
  • Reserved 1 cup chili from Cincinnati Chili
  • 1/2 cup shredded Cheddar
  • One 15-ounce can red beans, rinsed and drained
  • 1/2 cup cooked onions and green peppers
  • 1 cup shredded lettuce
  • 2 plum tomatoes, chopped
  • 4 tablespoons sour cream
Directions

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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