And, next up for Tailgating Snacks Month, I bring you some super tasty & fun Roasted Chile Tostadas. These could also be called really big nachos, or I guess that’d be Grande Nachos! Grab a tostada and bite into a crunchy tortilla covered with lightly spicy bubbly cheese, and topped with lettuce and creamy avocado. Your taste buds will thank you!
I used a mix of lettuces, iceberg, romaine, and raddichio from one of those bagged salad mixes. Feel free to use a blend or shred your own iceberg. I like the iceberg for these tostadas because of the crunch it has.
Roasting chile peppers is really easy. You can do this on the grill (which is my favorite way). Roasting them on the grill keeps the smell outside, and it’s really easy. Place them on the grill grates, close the lid, and wait for them to char. Once they char, the skin is easily peeled away from the flesh. You can also roast them on the gas stove top or under the broiler. For more detailed info on how to roast peppers, take a look at my detailed tutorial here.
You can also cook the tostadas on the grill. I like doing them on top of a pizza stone on the grill; this makes sure the bottoms don’t burn. But, you could do them directly on the grill grates as well. If you try this method, use a low heat and keep an eye on the bottoms to make sure they aren’t burning.
- 2 New Mexican Chiles like Hatch or Anaheim
- 1 teaspoon Chipotle Paste
- ¼ teaspoon Kosher salt
- 3 green onions thinly sliced, divided use
- ¾ cup shredded Pepperjack cheese
- 3, 6- inch corn tortillas
- Large handful shredded iceberg lettuce
- ½ medium avocado diced
- Preheat the oven to 450 degrees F with the rack set in the upper third of the oven.
- Roast chiles over a gas flame, on a grill, or under the broiler, allowing the skins to blacken and char. Peel the skin off the chiles. Cut off stems, and remove seeds and membranes, and finely chop the chiles.
- Place the chopped chiles in a medium bowl, and mix in the chipotle paste and salt. Once those are thoroughly combined, mix in the chopped green onions, reserving some for garnishing, and the shredded cheese.
- Place the three tortillas on a large baking sheet, and divide chile-cheese mixture evenly over the top of the tortillas. Bake loaded tortillas until the cheese is golden and bubbly, about 8-10 minutes. Carefully remove from the oven and set on plates. Top each tostada with shredded lettuce, diced avocado, and reserved green onion garnish. Devour!
How to Roast Chiles: https://lifecurrents.dw2.net/cooking-basics-%E2%80%93-roast-a-chili-pepper/
Make your Own Chipotle Paste: https://lifecurrents.dw2.net/chipotle-paste/