Cheesy Guacamole Tostada
Crispy tostada shells topped with creamy homemade guacamole and melted cheese — a fresh, flavorful meal ready in just 20 minutes.
Ingredients
- 4 Tostada Shells
- 3 Ripe Avocados
- 2 tbsp Lime Juice freshly squeezed
- 2 cloves Garlic freshly minced
- ¼ cup Red Onion finely chopped
- 2 tbsp Fresh Cilantro chopped
- ½ tsp Salt to taste
- ¼ tsp Black Pepper
- ½ cup Shredded Cheddar Cheese freshly shredded
- ½ cup Monterey Jack Cheese freshly shredded
- ½ cup Cherry Tomatoes halved
- 1 Jalapeño thinly sliced (optional)
- ¼ cup Sour Cream for drizzling
- 2 tbsp Fresh Cilantro for garnish
Instructions
- Make the Guacamole — Mash the avocados in a medium bowl until mostly smooth. Stir in lime juice, garlic, red onion, cilantro, salt, and pepper. Taste and adjust seasoning.
- Top the Shells — Place tostada shells on a baking sheet. Sprinkle cheddar and Monterey Jack evenly over each shell.
- Bake — Bake at 375°F (190°C) for 5–7 minutes until the cheese is fully melted and slightly bubbly.
- Add Guacamole — Remove from oven and spread a generous layer of guacamole over the hot melted cheese.
- Add Toppings — Top with cherry tomatoes, jalapeño slices, fresh cilantro, and a drizzle of sour cream.
- Serve — Serve immediately while the shells are still crispy. Pair with salsa, hot sauce, or fresh lime wedges.
Notes
- Use ripe avocados for the creamiest guacamole — they should yield slightly when pressed.
- Shred your own cheese for better melt and flavor.
- Always assemble right before serving to keep the shells from going soggy.
- Store guacamole separately with plastic wrap pressed to the surface to prevent browning — good for up to 2 days.
- Reheat bare shells at 350°F for 3–5 minutes, then add toppings fresh.
Nutrition Facts
- Calories: 380 kcal
- Total Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 420mg
- Total Carbohydrates: 24g
- Dietary Fiber: 7g
- Total Sugars: 2g
- Protein: 11g
- Vitamin A
- Vitamin C
- Calcium
- Iron
- Potassium: 580mg