Since I spent the majority of my life in Florida, it’s safe to say there are a few restaurants I miss. Though I can’t enjoy their divine creations here in North Carolina, I can certainly re-create my favorite dishes at home, right? Heck yes I can! I’ve actually gotten pretty good at it.
Traditionally, tostadas consist of crispy round corn tortillas with toppings piled ever-so-high into a mountain of yum. Tijuana flats breaks them in half and keeps the toppings simple + neat, which is fabulous when you are eating with friends, because said toppings don’t end up all over your face (or up your nose. don’t ask. ever) So obviously I had to make them at home. The neat way. The way that doesn’t embarrass me in front of Paul. Though it won’t stop me from falling down the stairs and running into walls, will it?
Pre-bake the tortillas while you chop your veggies. Layer your tortilla halves with beans and cheese and pop in the toaster oven at 350F. Bake for approx 15 minutes or until beans are hot and cheese is melted. Remove from oven and top with your raw chopped veggies. That’s it! Quick and easy!
So… How was it?
Soooooooo gooooood! I always have leftovers from taco night, and this is the perfect way to use them up the next day without having to eat the same meal twice! It is also glorious when prepped fresh with pantry and produce staples. The crunch and flavor of the raw veggies on top of the hot beans and cheese is absolute perfection. So fresh and flavorful! And easily vegan-ized too! I’m in LOVE with this copycat! It tasted 100% like the original, which is always fantabulous =)
Don’t forget the not-so-secret sauce!
Sweet Chili Sauce on mexican!?
In a word, YES! Don’t ask questions. Just do it =)
If you could re-create any restaurant dish, what would it be?