Recipe by ~SarahBeth~
From goodcooking by Chef John V This is light delicious and refreshing! It is suggested to serve this with cold drinks -- it makes a great pair with iced tea or a frosty margarita! yum!
Top Review by sofie-a-toast
I folded mine in half to make a delicious, crispy quesadilla and topped it with avocado slices for an amazing light lunch. The combonation of the salsa and goat cheese is just wonderfully unexpected. I will definitly have to experiment with putting goat cheese in mexican food more often. Just make sure you don't dive in and that you give it a minute to cool down - the goat cheese gets really hot! Thanks for the post!
- 4 (8 inch) flour tortillas
- 1 cup salsa (prepared salsa such as Pace thick and chunky)
- 1 tablespoon fresh cilantro (chopped)
- 1⁄2 cup goat cheese (crumbled)
- 2 tablespoons chopped chives
- 1 tablespoon olive oil, for baking sheets
- jalapeno, sliced (optional)
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Lightly oil 2 baking sheets with olive oil. Arrange tortillas on the baking sheets.
- Spread salsa on the tortillas and sprinkle with cilantro. Top with goat cheese and chives.
- Bake for 8-10 minutes, or until the edges are golden. Cut each tostada into 4 wedges and serve hot as an appetizer.
- If you like it hot, add a few jalapeno slices to each wedge.