Today with Chef Rocky – Watonga Breakfast Tostata

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Today with Chef Rocky - Watonga Breakfast Tostata pt 2

WATONGA BREAKFAST TOSTATA

INGREDIENTS: SERVINGS: 2

  • 6 EA BACON; SLICED
  • 1 TBSP OLIVE OIL
  • 1 EA BLACK BEANS; CANNED
  • 1 EA GARLIC CLOVE; MINCED
  • 6 EA TOSTADA SHELLS
  • 1/2 CUP WATONGA CHEDDAR CHEESE; GRATED
  • 1/2 CUP WATONGA ONION CHEDDAR; GRATED
  • 2 EA EGGS; WHOLE
  • 1 TBSP SOUR CREAM

AVOCADO SALAD:

  • 1/2 EA AVOCADO; SLICED
  • 6 EA CHERRY TOMATO; QUARTERED
  • 1/4 CUP CILANTRO; FRESH
  • 1 TSP SALT HIMALAYAN PINK SALT
  • 1 TSP SALT TELLICHERRY PEPPER

PROCEDURE:

1. PREHEAT OVEN TO 425F.

2. IN SAUTÉ PAN, COOK BACON.

3. REMOVE BACON TO PAPER-TOWEL.

4. IN SAME PAN, ADD GARLIC, THEN BLACK BEANS.

5. GENTLY SMASH THE BLACK BEANS WITH A FORK AS THEY COOK.

6. ON A BAKING SHEET, LAYER 1 TOSTADA SHELL, 2 TBSP BEANS, 1 TBSP CHEESE BLEND.

7. THEN ANOTHER LAYER WITH 1 TOSTADA SHELL, 2 TBSP BEANS, 1 TBSP CHEESE BLEND.

8. THEN A FINAL LAYER WITH 1 TOSTADA SHELL, 2 TBSP BEANS, AND 2 TBSP CHEESE BLEND.

9. BAKE AT 425F FOR APPROX. 6-8 MIN. (OR UNTIL CHEESE MELTS COMPLETELY)

10. MEANWHILE, IN SEPARATE PAN, HEAT OLIVE OIL OVER MEDIUM HEAT.

11. PAN-FRY EGG TO DESIRED DONENESS.

12. TO PLATE: REMOVE TOP WITH SOUR CREAM, AVOCADO SALAD, AND EGG. SERVE WITH BACON ON SIDE.

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