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Ingredients
3 ripe avocados
1 jalapeño pepper, or to taste (alternatively, you can also substitute canned jalepeños, adding a teaspoon of the canning liquid as well)
1 ripe tomato
4 ounces shredded cheddar cheese
12 tostada shells
Directions
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Cut the avocados in half, remove the pits and scoop.
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In a bowl, mash the avocado flesh with a fork. Slice the jalapeño pepper. Dice the tomato. Put the pepper and tomato in a bowl with the avocado, and mix everything together.
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Spread the vegetable mixture over each tostada. Sprinkle the top of each one with about a tablespoon of grated cheese. The tostadas are ready to serve and eat.
FromA White House Garden Cookbook, by Clara Silverstein
