Mexican Beans (the perfect way to use your leftovers)
Shredded Chicken (optional) or seasoned ground turkey or beef (you could even use Ceviche)
Shredded Cheese or Queso Fresco
Pico de Gallo
Layer on top of tostada, beans, then whatever toppings you desire! Very simple, very easy and far healthier than anything you can find at a drive thru!
AIMEE FORTNEY'S GUACAMOLE
3 ripe avocados, peeled and halved
3 Tablespoons onion, finely chopped – use a sharp knife so that onion keeps its crisp.
1 small red tomato, squeeze the juice out and remove seeds
handful of cilantro, chopped finely, stems removed
salt and pepper
dash of cayenne pepper
dash of chili powder
jalapeño, finely chopped (remove seeds if you do not want the heat)
dash of cumin
Mash avocados first. You do not want the onion and tomato to get mushy. Mix the rest of the ingredients to taste. Serve with tortilla chips, dinner, or in Michala's case …just grab a spoon and a bowl! (Disclaimer - I never measure ingredients - I just toss it in). If it is for adults, I "spice it up" and add the heat. But if it is for Michala, I usually keep the habanero or jalapeño out.
AIMEE FORTNEY'S PICO DE GALLO
1 large tomato, seeded, cut and squeeze the juice out
½ cup white onion, finely chopped
handful of cilantro, chopped finely
1 habanero, or jalapeño diced finely** (See note)
fresh squeezed lime juice
salt and pepper to taste
In a medium sized bowl, mix all ingredients together, and squeeze the lime juice on top. Gently mix. If you do not want the heat from the habanero or jalapeño, remove the seeds and ribs when dicing. (If you are extremely sensitive to the peppers, wear latex gloves when handling). Either way, do NOT touch your eyes or face after you have handled a hot pepper.
AIMEE FORTNEY'S MINI TROPICAL TRIFLES
In beautiful wine glasses or martini glasses, layer:
coconut cream (homemade whipped cream with 1/2 teaspoon coconut extract added to heavy whipping cream)
Repeat layers, ending with toasted coconut!