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Tostadas With Avocado


3 ripe avocados

1 jalapeño pepper, or to taste (alternatively, you can also substitute canned jalepeños, adding a teaspoon of the canning liquid as well)

1 ripe tomato

4 ounces shredded cheddar cheese

12 tostada shells


1. Cut the avocados in half, remove the pits and scoop.

2. In a bowl, mash the avocado flesh with a fork. Slice the jalapeño pepper. Dice the tomato. Put the pepper and tomato in a bowl with the avocado, and mix everything together.

3. Spread the vegetable mixture over each tostada. Sprinkle the top of each one with about a tablespoon of grated cheese. The tostadas are ready to serve and eat.

FromA White House Garden Cookbook, by Clara Silverstein

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