Texas Tostadas (Tailgate Recipe with Chili + Pinto Beans)

Do you have some leftover SuckleBusters chili or pinto beans and don’t know what to do with it? Or you just want to have a big tailgate? Try these tostadas.

What you’ll need

• Tostadas (already crispy) or corn tortillas (to crisp on the Blackstone)
• Bacon grease (for crisping the tortillas)
• SuckleBusters pinto beans
• SuckleBusters chili
• Cheese sauce / cheese dip
• Texas Heat Chipotle Pepper Sauce
• Fresh onion
• Fresh sliced jalapeños
• Avocado
• Salsa
• Texas Gunpowder

Equipment

• Blackstone (for crisping tortillas and grilling)
• Blaze cooktop (for heating/smashing beans)

How to make Texas tostadas

1. Crisp the tostadas. You can buy tostadas already crispy, or take corn tortillas and run them on the Blackstone. Run them through a little bacon grease. Pull them off once they’re crispy and ready.
2. Prep the beans. Take the pinto beans to the Blaze cooktop, put them on, smash them, and make a nice refried bean.
3. First assembly (base layers).
   1. Add a little refried pinto beans to the tostada and spread it out evenly.
   2. Add a nice thin, even layer of chili.
   3. Add cheese dip on top — it binds everything together and holds it in place while you cook it on the grill.
4. Grill the tostadas. Take them to the grill to melt the cheese, get it spread out, and give it a nice smoky flavor.
5. Final assembly (toppings).
   1. Add Texas Heat Chipotle Pepper Sauce for a little extra kick.
   2. Add fresh onion and pat it down a little bit.
   3. Add fresh sliced jalapeños.
   4. Add a little avocado (nice and creamy).
   5. Top with a little salsa.
   6. Finish with a shot of Texas Gunpowder.

Serving note

Fresh off the grill and ready to tailgate. It don’t get any better than this.

Watch the video

See the full recipe video here: