Mexican Sombreros Tostadas
|Monterey jack cheese||10 Ounce, shredded (1 Package)|
|Shredded romaine lettuce||2 Cup (32 tbs)|
|Diced tomatoes||1 Cup (16 tbs)|
|Sliced ripe olives||1 Cup (16 tbs)|
|Sliced radishes||1 Cup (16 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Tortillas||10 Ounce (1 Package)|
|Canned kidney beans||30 1⁄2 Ounce (2 Cans, 15 1/4 Ounce Each)|
|Garlic powder||1⁄4 Teaspoon|
|Chili powder||1⁄8 Teaspoon|
1. In individual salad bowls or salad dishes, arrange cheese, romaine, tomatoes, olives, radishes, onion and sour cream.
2. Cover each bowl with plastic wrap and place in the refrigerator until ready to serve.
3. In a food processor or liquidizer, blend the kidney beans into a smooth thick paste.
4. In a 1 ½ quart saucepan, combine blended beans, garlic powder and chili powder. Stir to mix well.
5. Simmer until heated though. Keep hot.
6. In an 9-inch skillet or frying pan, heat oil
7. Place one tortilla at a time and fry on both sides until crispy and golden.
8. Use a pair of tongs to remove "tostada" from oil and drain on paper toweling.
9. Keep warm in a heated oven until you fry the remaining tortillas.
10. Put kidney beans into container of electric blender. Whirl until smooth.
11. Arrange tostadas on a platter, serve beans in a serving bowl and arrange cheese and vegetable bowls around.
12. Let guest assemble their own tostadas by spread some beans on tostada, and topping with cheese and vegetables.
13. Garnish with sour cream.