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Cheese and Veggie Tostaditas

Starting this recipe with a great salsa keeps it simple and adds loads of flavor. Bake this mixture on chips, or serve cold as a dip.  

Prep time: 15 minutes

Cook time: 12 to 15 minutes 


  • 1/2 cup Mrs. Renfro’s Craft Beer Salsa
  • 1/2 cup shredded Pepper-Jack or Mexican blend cheese
  • 1/3 cup coarsely chopped ripe olives
  • 2 tablespoons frozen or canned corn kernels
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons thinly sliced green onions
  • 24 round seasoned or plain tortilla chips
  • Sour cream and guacamole


  • Preheat oven to 400°F and line a baking sheet with parchment paper
  • Stir together salsa, cheese, olives, corn, cilantro and green onions in a small bowl
  • Place tortilla chips on baking sheet and top with equal amounts of vegetable mixture
  • Bake for 12 to 15 minutes or until chips are crispy and lightly browned.

Makes 8 appetizer servings.

Recipe courtesy of Patty Mastracco,

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