Independence Day is just around the corner and I’m in the mood for some red, white and blue… food that is! It’s always fun to match holiday colors with the food you enjoy with the family. I’m bringing blue tostadas with white mozzarella cheese and red bell peppers to share this year! Ok so, I added some green avocado. I couldn’t resist! These are naturally blue because I used War Eagle Mill’s organic and Non-GMO Blue Cornmeal. Give these crunchy and colorful tostadas a try!
Blue Cornmeal Tostadas
- 3/4 cups WEM Organic Unbleached All Purpose Flour
- 3/4 cups WEM Organic Blue Cornmeal
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp chili powder
- 1/2 cup warm water (110°)
- 1 cup shredded mozzarella cheese
- 1 sweet red pepper, diced
- Other options: salsa, lettuce and sliced avocado.
Mix dry ingredients in large bowl. Stir in warm water to form a crumbly dough. Work dough with hands until it holds together.
On floured surface, knead dough until smooth. Divide into 9 – 12 pieces. Roll each into a ball. Cover lightly with plastic wrap and let rest for 15 minutes.
Flatten each piece by hand then roll out into a 9 inch round. Watch as one of my Mill friends rolls out dough for a perfect tostada!
Lightly oil skillet and warm over medium heat. Place the 9 inch round in pan. Cook until light golden brown. Flip once and repeat.
When tortillas are cooked, reduce heat to low. Place a tortilla back on griddle. Cover with shredded cheese.
When cheese melts, take off heat and place on a plate. Top with diced peppers, tomatoes and chunks of avocado. Enjoy!