ROUND 2 RECIPE - CHILI TOSTADA
This recipe uses a cinnamon-laced chili typical of Cincinnati, but any chili would work as well.
Provided by Sandra Lee
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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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