TUCSON TOSTADAS

   3      medium        Flour tortillas -- (buy the largest
                        tortillas that -- will fit in your
                        frying pan)
     1/2  pound         Oaxaca cheese -- shredded
     1/2  pound         Monterey jack cheese -- shredded
     1/3  pound         Anejo cheese -- grated
     1/2  pound         Poblano peppers -- sliced
                        any other mild -- chili pepper)
     1/4  cup           Coriander (fresh) -- chopped fine
                        Lard or oil -- for frying

Preheat oven to 350 degrees F.  If you are using fresh poblanos, roast
them and remove their skins and seeds, If you are using canned poblanos, wash and drain them. Slice the peppers into thin decorative slices.

In a big frying pan, fry a tortilla in lard or oil until it is golden
brown. Remove to paper towels, drain well, then place on a baking sheet or pizza pan. Although lard is bad for you, the grim truth is that tortillas taste very much better when they have been fried in lard. Live dangerously.

When the tortilla has cooled and hardened, cover it with a thin layer of Oaxaca cheese, then with the jack cheese.  Crumble anejo on top of those layers, then sprinkle finely-chopped coriander on top of that.

Arrange the pepper slices in a geometric pattern on top of the cheeses.
Bake for 5 minutes, or until the cheese has melted but not browned. Remove from the oven, and use a pizza cutter to slice into individual portions.Serve immediately.

Tuna Appetizers

   1      can           Tuna  or Salmon
   8      ounces        Cream chesse -- softened
   4      tablespoons   Salsa
   1      teaspoon      Dried cilantro
     1/4  teaspoon      Ground cumin
   8                    Flour Tortillas

Drain tuna, in a small bowl combine tuna,cream chesse,salsa,parsley and
cilantro.  Spread about two tablespoons of tuna mixture over each
tortilla. Roll each tortiia up tightly and and wrap individually with
plastic wrap. Refrigerate for 2 to 3 hours.  Slice into bite size pieces and serve.