Crispy tostadas topped with eggs, queso or refried beans, and our Red Gold® #10 Salsa for a simple, flavorful breakfast build.
Ingredients
- 1 cup cooking oil
- As needed street‑style corn tortillas
- As needed eggs
- Salsa Con Queso:
- 30 oz canned queso sauce
- 1 cup Red Gold Salsa
- Refried Beans:
- 32 oz canned refried beans
- 1 cup Red Gold Salsa
Instructions
Tostadas
Drain on a wire rack, season with salt, and reserve for service.
Heat 1 cup cooking oil in a skillet over medium‑high until shimmering.
Fry tortillas one at a time, turning until crisp and lightly golden.
Salsa Con Queso
Hold warm for assembly.
Add 30 oz queso sauce to a saucepan over medium heat.
Stir in 1 cup Red Gold Salsa.
Heat gently until warm and combined.
Refried Beans
Cook 3–5 minutes longer if too thin
Add 32 oz refried beans to a saucepan.
Stir in 1 cup Red Gold Salsa.
Mash to desired smoothness or chunkiness.
Heat over medium‑low until warmed through.
Adjust consistency:
Add water if too thick
Prepare Eggs
Cook eggs to preference: scrambled or fried.
Hold warm for assembly.
ASSEMBLY OPTIONS
Tostadas con Queso
Chopped green onion
Spread each fried tostada with 2 Tbsp queso.
Top with 1 cooked egg.
Garnish with:
Red Gold Salsa
Sour cream
Tostadas con Frijoles
Cilantro
Spread each fried tostada with 3 Tbsp refried beans.
Top with 1 cooked egg.
Garnish with:
Red Gold Salsa
Guacamole
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