Originally published on October 21, 2014
Tostadas are a great dish because they can be whatever you want them to be – breakfast, lunch, dinner, even midnight snack. I’ve mostly seen them made with corn tortillas, an ingredient that for some reason seems very hard to come by in my neck of the woods. Luckily I’ve done the experimenting and am here to say that you can most definitely use flour tortillas in place of their corn counterparts and you’ll still have a crispy delightful treat loaded with the toppings of your choice. And while there is no pretty way to eat these, they’re so good you won’t care about what ends up all over your face.
Ingredients:
2 flour tortillas
4 tablespoons vegetable oil, divided
4 slices of bacon, chopped
1 shallot, finely diced
1 green pepper, diced
3 eggs
1 tablespoon heavy cream
1 tomato, diced
1/2 cup Monterey Jack cheese
1/2 cup cilantro, chopped
1/2 of a lime
Salt
Pepper
Directions:
1.) Preheat oven to 425 degrees Fahrenheit. Place tortillas onto a baking sheet and evenly drizzle 2 tablespoons of the vegetable oil over both sides of each, spreading it over the entire surface with your fingertips as you do. Lightly salt.
2.) When oven is hot, place tortillas in and bake for six minutes, turning halfway through. When finished cooking, remove from oven and set aside, keeping the oven on.
3.) Place the chopped bacon in a skillet set over medium heat and cook until brown and crisp, stirring occasionally. When bacon is crisp, move to a plate lined with paper towel and set aside.
4.) Heat 2 tablespoons of vegetable oil in another skillet set over medium heat. Add the diced shallot, stir and cook for just one minute to soften. Add the green pepper and stir. While vegetables cook, lightly beat the eggs with the cream. Add this mixture to the hot pan and allow to cook for one or two minutes, until it begins to set slightly. Then, stir the eggs to scramble, season with salt and pepper, and let the eggs cook for another minute. Remove the pan from the heat, but leave the eggs in it, as they will continue to set further.
5.) Divide the egg mixture between the two tortillas by starting in the centre and spreading outwards towards the edges, leaving at least a 2″ border. Place diced tomato on top of the eggs, and then the cooked chopped bacon. Divide Monterey Jack cheese between the two, and sprinkle this over the bacon.
6.) Place tostadas into the oven and bake for just a few more minutes, until the cheese has melted.
7.) Remove from the oven, sprinkle with cilantro, and squeeze the juice of half a lime over both.
8.) Serve and enjoy!