Kosher or sea salt to season tostaditas and avocado slices
1/2 c. Mexican crema
2 T. adobo sauce from chipotles in adobo
1/2 c. queso fresco, crumbled
3 T. cilantro, finely chopped
zest of a lime, plus lime slices to squeeze onto avocado slices
2 c. refried beans, warmed
3 ea. Avocados From Mexico, ripe, halved, pitted, meat scooped out, and cut into thin slices
Preheat oven to 350°F.
To make the tostaditas, use a 3” circular cookie cutter to cut the corn tortillas into small rounds.
Brush a couple large sheet pans, or work in batches, with vegetable oil. Arrange the tortilla rounds on the sheet pans in a single layer, with about an inch of space between each round.
Bake for about 25 minutes, flipping the tortilla rounds once halfway through, until crisped up and tanned. Sprinkle lightly with salt and set aside.
Meanwhile, mix together the crema and sauce from chipoltes in adobo in a small bowl. In another small bowl, combine the queso, onion, cilantro, and lime zest.
To assemble, spread a generous tablespoon of refried beans on a tostadita and cover with avocado slices. Sprinkle a little salt and a squeeze of lime juice on the avocado, then spoon on about two generous teaspoons of the chipotle crema and garnish with the queso fresco mixture. Repeat with the remaining tostaditas.
Recipe makes 18 servings
Serving Size 1 serving ( 0 )
Amount per serving
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Total Fat 9g 11%
Saturated Fat 2.5g 11%
Trans Fat 0g
Polyunsaturated Fat g
Monounsaturated Fat g
Cholesterol 5mg 2%
Sodium 180mg 8%
Total Carbohydrate 18g 7%
Dietary Fiber 5g 19%
Total Sugars 1g
Includes 0g Added Sugars 0%
Vitamin D 0.09mcg0%
DID YOU KNOW?
THE AVOCADO IS A FRUIT, NOT A VEGETABLE?
Learn more about the amazing avocado, including it’s rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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