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