chicken tostadas with Anasazi beans

Anasazi beans are turned to powder by coffee mill and cooked in 2.5X volume of water with butter, chopped onion, garlic, and spices that suit me; cumin, coriander, s/p, red chile flakes. The mixture would make a very good dip.

Bits of roasted chicken mixed with tinned jalapeño and powdered chipotle. 

Asiago cheese.

Broiled up close to oven's top element for a few minutes as if set inside a restaurant's salamander. Then fresh salad vegetables on top.

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