Green Chile Bean Tostada Pie Recipes

Steps:

• In a medium skillet over medium-high heat, add the canola oil. When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side. Drain on brown paper.
• In a medium pot, heat the reserved chili.
• To serve, put a tortilla on a plate. Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream. Repeat with the remaining ingredients.

Steps:

• Make the salsa. Place the ancho chilies in a bowl and cover with boiling water. Place a plate on top so that chilies stay submerged. Soak for 30 minutes.
• Meanwhile, toast the garlic cloves in their skins in a dry skillet, stirring, until there are black spots here and there on the skin, the flesh has softened somewhat, and your kitchen smells like toasted garlic. Remove from the heat, allow to cool and remove the skins. Cut away the root end of each clove.
• Drain the soaked chili. Transfer to a blender and add the garlic and chipotle, along with .5 cup of the water. Blend until smooth. Place a strainer over a bowl and strain the sauce.
• Heat a heavy medium saucepan or skillet over medium-high heat and add the oil. Add a spoonful of the purée to see if the pan is hot enough. If it sizzles loudly on contact, pour all of the purée into the pan; if it doesn't, wait a couple of minutes and try again. Cook, stirring, until the sauce thickens and begins to stick to the pan. Add the remaining water, the vinegar, sugar, and salt to taste, and bring to a simmer. Cook, stirring, until the sauce has the consistency of ketchup. Add more water if necessary. Taste, adjust salt, and remove from the heat.
• Steam the carrots, turnips and green beans until tender, about 5 minutes. Add to the sauce along with the sweet potatoes and corn, and stir gently until the vegetables are coated. Heat through in the saucepan and spoon onto the toasted tortillas. Sprinkle with the cheese, cabbage or lettuce, and optional onions, and serve.

Steps:

• In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

Steps:

• Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, 1/4 cup oil, 1/2 teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so.
• On a separate rimmed sheet pan, toss together beans, tomatoes, 1/4 cup oil, chipotle chile and sauce, garlic, oregano, 1/2 teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes.
• Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it's O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot.
• To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 1/2 teaspoons salt, and remaining 1/4 teaspoon cumin. Cut naked lime into wedges.
• To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste.

Steps:

• In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

Steps:

• For the Green Chile Bean Sauce.
• Place the chilies in a blender and add the can of beans.
• Add salt to taste and 1 tablespoon of milk and blend on high.
• The sauce should be creamy but still a little thick. Add more milk if needed for thinning.
• For the Tostadas:.
• Light fry up the tortillas in a little bit of oil until they are sightly crunchy.
• Brown the turkey meat according to taco seasoning directions; add Worcestershire sauce if desired.
• Pour into a bowl and allow to cool for a few minutes then mix in the cheddar cheese (add onion, cilantro, green onions, corn anything you like to the mix).
• Take your casserole dish and pour some of the sauce just enough to cover the bottom of the dish.
• Place the corn tortillas on top to cover all edges like you would lasagna (cut some in half if you need to fill the corners).
• Layer some meat to cover up the corn tortillas.
• Sprinkle some Monterey jack cheese on top.
• Add another layer of tortillas.
• Then add another coating of Green Bean Chile sauce.
• Add the remaining cheese and dot the rest of the meat on top.
• Bake at 375°F for 15 minutes til bubbly.
• Allow to cool
• Cut and serve with your favorite toppings (sour cream, guacamole, salsa, salad, etc.).
• Enjoy.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
• Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
• Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
• Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

Steps:

• Drain and pat dry chiles. Split in half and spoon 1T of bean dip in each chile then fold over.
• Spoon rice in pie plate and place chiles on top.
• Mix eggs, milk, and salt then pour over chiles.
• Sprinkle with cheese.
• Bake 325 for 30 minutes.