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TUCSON TOSTADAS by www.country-cooking.com
3 medium Flour tortillas -- (buy the largest
tortillas that -- will fit in your
frying pan)
1/2 pound Oaxaca cheese -- shredded
1/2 pound Monterey jack cheese -- shredded
1/3 pound Anejo cheese -- grated
1/2 pound Poblano peppers -- sliced
any other mild -- chili pepper)
1/4 cup Coriander (fresh) -- chopped fine
Lard or oil -- for frying
Preheat oven to 350 degrees F. If you are using fresh poblanos, roast
them and remove their skins and seeds, If you are using canned poblanos, wash and drain them. Slice the peppers into thin decorative slices.
In a big frying pan, fry a tortilla in lard or oil until it is golden
brown. Remove to paper towels, drain well, then place on a baking sheet or pizza pan. Although lard is bad for you, the grim truth is that tortillas taste very much better when they have been fried in lard. Live dangerously.
When the tortilla has cooled and hardened, cover it with a thin layer of Oaxaca cheese, then with the jack cheese. Crumble anejo on top of those layers, then sprinkle finely-chopped coriander on top of that.
Arrange the pepper slices in a geometric pattern on top of the cheeses.
Bake for 5 minutes, or until the cheese has melted but not browned. Remove from the oven, and use a pizza cutter to slice into individual portions.Serve immediately.
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