Because this is a new blog, I’ve been trying to post recipes a few times a week, but the universe has been against me this month. My internet has been down more than it’s been up, so after a few service calls, I did what was suggested. I paid to upgrade my plan, plus paid $75 to have my satellite pointed directly to a new tower. Service was worse than when I had my hokey pokey slow plan!
I’ve been told in the past that we have a couple of harmless spirits roaming our property, so I started to wonder. Could those rascals be messing with my satellite? Could they be dancing around my router creating negative static? What do they have against my blog? My daughter reminded me that spirits are energy. So, in the middle of the night we went outside with my burning sage wand and let the smoke rise and envelope our satellite to drive away the spirits. Okay, so I watch a lot of scary, paranormal movies.
Well, nothing happened, so today another technician came to my house. Luckily, he finally solved our problem, so I’m back online! Celebrated with a buttery chardonnay and made some mini tostadas. These hearty bites are great for parties, happy hour with the girls, or as appies before your next dinner with hungry friends. The tostadas are made from round wonton wrappers, instead of corn tortillas, so they’re crisp and tender. The tangy salsa has a lime base and just enough kick from the jalapeños.
Makes 16 – 18
- 1 avocado, small dice
- ½ a can of corn, drained
- 1 – 2.25 oz. can of sliced black olives
- 2 T deli-sliced hot jalapeños from a jar, chopped
- ½ of a medium red bell pepper, fine dice
- 3 tsp. fresh lime juice
- ½ tsp. garlic salt
- 1 – 16 oz. can of refried black beans
- ½ cup finely grated cheddar cheese
- 16 – 18 round wonton wrappers (found in produce with Asian foods)
- oil for frying
- Your favorite hot sauce, if desired
- 1½ T cookie scoop
For the salsa, combine all the ingredients and set aside to allow the flavors to come together.
Fry the wonton wrappers in about a half inch of oil on medium heat, turning once. They brown and crisp pretty fast…in about 10 to 15 seconds, so use a small frying pan and only do a couple at a time. Drain on paper towels and set aside. If you’re making these ahead of time, cool completely and store in a zip lock bag.
Heat the refried black beans, adding a couple of tablespoons of water, so it won’t be too thick. Using a 1½ T cookie scoop, top each of the fried wontons with the beans and spread it almost to the edge. Sprinkle the finely grated cheddar cheese on top of the beans. Spoon the salsa on top of the cheese and serve with your favorite hot sauce, if desired.