|Getting the mostada from tostada|
A Tostada is made on a crisp shell (you leave these on the counter on a rack–or in the oven–to crisp up). You can pick these up to eat them. Traditionally the shells are made from corn (think flat taco).
You use one shell per tostada and can pick them up in your hand.
2 cups cheese
For torilla shells: Let cool slightly and use while still somewhat plaible and chewy.
1 16 ounce bag of cauliflower, shredded, chopped or riced
3 cups cheese
For quesadillas: Let cool slightly and use while pliable.
Tostadas: Store on rack until crisp and then in an open container to prevent moisture.
Tortillas: Use these and then let the rest crisp up.
To make the tostadas: I brown seasoned hamburger and spread across the top of a crisp shell. Top with cheese, shredded lettuce, chopped tomato, olives and sour cream (or anything you like which still is within the low-carb parameters of your plan).
Storage and use: If you want these to turn into crispy shells, let them rest for a day. If you want them to remain soft, store in a bag between parchment paper, or use them as they are ready from the oven.
Zucchini Shells (6 shells, 3 servings): Calories: 151, Carbohydrates: 1, Fiber: 0, Net Carbohydrates: 1, Protein: 10, Fat: 13
Tip: Make sure to remove moisture from both vegetables prior to baking into shells by wringing out the vegetables.