Breakfast Tostada
Yield: 12 Entrée portions
Ingredients:
- 12 each Don Pancho 6” Gordita Flour Tortillas (79341.22000)
- 1 cup Canola oil (for frying tortillas)
- 24 each Eggs
- ½ Canola oil (for frying eggs)
- 9 cups Refried black beans, warmed
- 2 cups Queso fresco, crumbled
- 3 cups Reser’s Pico de Gallo (71117.00134)
- 12 each Cilantro leaves for garnish
Directions:
- For tostadas, heat oil in a shallow 10” cast iron pan.
- When the oil is heated, fry the Don Pancho 6” Gordita Flour Tortillas for 15-20 seconds per side (will puff up) and let dry on paper towels.
- For eggs, heat oil and cook until over easy
- For each Breakfast Tostada serving, layer on a plate ¼ cup refried black beans, 1 fried tortilla, ½ cup refried black beans, 2 over easy eggs, 2 Tbsp Queso fresco. Serve with a 2 oz ramekin of Reser’s Pico De Gallo and garnish with a cilantro leaf for.
