Olive Tostada Appetizers
6 corn tortillas
salad oil
1 tbsp butter
1 small onion, finely chopped
1 (1lb) can refried beans
3-4 tsp chile powder
1 cup bottled salsa
1 1/2 cups grated cheddar cheese
3/4 cup sliced pitted olives
Cut each tortilla into 6 wedge-shaped pieces. In frying pan, cook about 8 wedges at a time in about 1/4″ oil
over medium-high heat, about 30 secs. Turn the ships and cook 30 secs longer or until golden and crisp. Remove and drain on paper towels. Place in a single layer on a large platter and keep warm.
In 1 tbsp butter, cook onion until tender. Add beans and chile powder, heat. Spoon 1 tsp bean mixture onto each chip and top with salsa, cheese and olive slices. Put under the broiler just until cheese melts, and serve immediately.
