Monterey Jack Tostada

This is the Monterey Jack Tostada recipe.

  • Prep: 25 min
  • Cooking: 5 min
Yields 16 nachos
monterey jack tostada


  • Express Guacamole
  • 1 ripe avocado pitted and peeled
  • 3 tbsp (45 mL) freshly squeezed lime juice or lemon juice
  • 1 tbsp (15 mL) plain yogurt
  • Salt to taste
  • Tostada
  • 1 can (18 oz/540 mL) red kidney beans or black beans drained
  • 1 large garlic clove minced
  • 1 small onion finely chopped
  • Zest of a lime or a lemon
  • 1 tsp (5 mL) ground coriander
  • 2 dashes of Tabasco sauce
  • 1/2 tsp (2 mL) cocoa powder
  • 1/2 tsp (2 mL) ground cumin
  • Salt and pepper to taste
  • 16 round nachos or tortilla chips
  • 2 1/2 cups (625 mL) white or yellow Canadian Monterey Jack shredded
  • 3 romaine lettuce leaves chopped


Express Guacamole:

In a small bowl, mash avocado with fork and stir in half the lime juice, the yogurt and salt to taste. Set aside.


Place red kidney beans in a large bowl and mash lightly with a fork. Add garlic, onion, lime zest, the second half of the lime juice, coriander, tobasco sauce, cocoa, cumin and salt and pepper to taste.

Spread about 2 tbsp (30 mL) of the kidney bean mixture on each nacho. Place in an ovenproof serving dish. Top with shredded Canadian Monterey Jack and broil under grill for about 5 minutes or until nicely golden.

Serve nachos on romaine lettuce in individual plates, along with guacamole.


Suggestion for a healthy balanced meal:

To stay in the exotic mood, serve with rice and a mango-orange juice shake.

Medium Canadian Cheddar can be a delicious alternative to the Canadian Monterey Jack. If you wish, serve this dish with a mild or spicy commercial salsa.

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