Tomatillo Tostada with Avocado, a yummy unique appetizer. Wonderful layers of Monterrey jack cheddar cheese, sliced tomatillo, baked to a delightful melted cheesy crispness topped with avocado, jalapenos and sour cream. Its cheesy, creamy, spicy and with the right amount of tartness from the tomatillos, making this a great appetizer that easy to prepare. Simply layer the ingredients on whole wheat flour shell and bake a 400 degrees for 10-15 minutes, until melted and bubbly.
Seriously, this is such an easy appetizer to make with such little effort.
Tomatillo Tostada with Avacado
1 large Whole wheat flour taco shell or white flour taco shell
2 medium size tomatillos sliced thin
3/4 cup Monterrey Jack Cheddar shredded cheese
2-3 Tablespoons chopped poblano pepper
1-2 Tablespoons fresh cilantro
Sour cream for garnishing
Pickled jalapeno sliced peppers for garnishing
Avocado sliced for garnishing
Black Pepper to season
Take out one large four taco shell, top with 1/2 cheese, sliced tomatillos, chopped poblano pepper, cilantro, season with black pepper. Top with remaining cheese, bake at 400 degrees for 10-15 minutes. Long enough for the cheese to get bubbly and the edges of the flour shell will brown.
Remove from oven, slice into 5 - 6 equal pieces like a pie, then top each slice with a couple of the sliced jalapenos, dollop of sour cream, and a slice of avacodo, then presto serve.