Our dear friends, Tim and Laura, hail from Texas. When they cook Mexican food for us, it is quite a treat! Several months ago, they served us this appetizer, recreated from one of their favorite restaurants in Fort Worth, Joe T. Garcia's. They told us that you'd better arrive at this 82 year old authentic treasure with cash in your pocket because they do not take credit cards. They bring this simple, spicy cheese appetizer out to your table regardless of your entrée order. It is so darn easy to make, but it is so good! Be forewarned that the jalapeño sauce is hot as fire; a little goes a long way.
Spicy Cheese Tostadas
corn tostadas (purchase in the international section of your local grocery store or go to a mexican grocer)
canned, pickled jalapeño peppers, with carrots (carrots add sweetness, but fine to use without them)
cumin
salt
shredded cheese (about any kind works - I used a four cheese Mexican mixture)
To prepare the jalapeño sauce, scoop the peppers and carrots out of the jar and into the food processor. Save the juice. Sprinkle in a bit of cumin and salt; pulse until the peppers are finely chopped. Spoon in several tablespoons of the liquid, and pulse until the mixture is a thick sauce. Refrigerate until ready to use. This keeps for weeks in the refrigerator and is amazing on nachos and tacos!
Preheat the oven to 350 degrees. Spread the tostadas out in a single layer on a large baking sheet. Sprinkle several tablespoons of shredded cheese on each one. Bake for 5 minutes until the cheese is melted. Remove to a platter and sprinkle a little jalapeño sauce on each one. Serve with the extra sauce nearby for those who love the heat.
As a side note, Jeremy and Lauren told me that in the absence of a food processor, they attempted to make this sauce in the blender; they ended up with jalapeño juice. They said that now they just finely chop the peppers by hand.
