When we were in the States I bought some Tortilla Bakers for making individual tostada bowls. I used them for the first time (with tortiallas) the other night.
I followed the instructions on the box for making the bowls.
Lightly spray your little bakers with non stick spray.
Between damp paper towls, microwave your tortillas for about 15/20 seconds. Fit it into the baker. Bake in 350F/170C oven for 5-8 minutes. (I will do ours longer next time. I was worried they would burn but the bottom and sides weren't really crispy like the top ~ as you can see in the photos !)
Cool for 5 minutes before removing from baker. Then place on rack to cool completely.
We filled these ones with ....
Chicken, diced and cooked with a mexican spice mix
Black beans, straight out of the can, drained
Tomatoes, diced
Spring Onion, chopped
Cheddar Cheese, grated
Greek Yoghurt, dolloped (you could use sour cream but we didn't have any)
Avocado, chopped
Lettuce, chopped small
1 comment:
Looks so good!
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