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Mozzarella Cheese Wraps
pico de gallo or salsa
Pre-heat oven to 375 degrees. Cover an 18” x 13” half-sheet pan with parchment paper.
Place two cheese wraps on the parchment and bake for 4-5 minutes or until the edges of the
wraps are golden brown and crispy.
Remove the toasted wraps from the oven and carefully lift the parchment at opposite ends to remove from the sheet pan. Place the parchment with wraps upon a cutting board or another cool surface and allow the wraps to cool for 10-20 seconds. Using your fingertips gently grasp an edge of each wrap and carefully pull them away from the paper until they release. Place the wraps on paper towels to help absorb excess oil and let the shells sit for 10 minutes to cool and firm up.
Once the tostadas shells are cool and rigid spread a base layer of guacamole and add a fried
egg. Finish off with pico de gallo or salsa, and a generous sprinkling of shredded cheese.
Note: The above instructions produce two tostada shells at a time. You can make additional tostada shells in advance and store them in an airtight container.
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