New Mexico Grilled Tostadas on the Arteflame

Introduction

Experience the bold, smoky flavors of New Mexico with these fire-grilled tostadas topped with creamy beans, melted cheese, and spicy red chile—made entirely on the Arteflame Grill. These tostadas are evenly crisped on the flat-top cooktop, creating a beautiful golden texture without burning, thanks to the Arteflame’s advanced design. The layered toppings bring together the earthy, hearty taste of beans, tangy cheese, and the signature flare of New Mexico red chile to make this dish a sure crowd-pleaser.

Ingredients

• 8 corn tostadas
• 2 cups refried pinto beans (homemade or canned)
• 2 cups grated sharp white cheddar cheese
• 1 cup roasted Hatch red chile (or red chile sauce)
• 1/2 red onion, diced
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 2 tbsp butter (for grilling)
• Salt to taste
• Optional: lime wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place these oiled napkins in the center of the Arteflame Grill bowl.
3. Stack firewood on top of the napkins.
4. Light the napkins and let the fire build for about 20 minutes until the cooktop reaches optimal temperature.

Step 2: Prep and heat refried beans

1. Place a large spoonful of butter on the medium-heat zone of the flat cooktop.
2. Add refried beans directly to the buttery surface, stirring occasionally until they are heated through and creamy.
3. Move the beans to a low-heat edge to keep warm without drying out.

Step 3: Grill the tostadas

1. Brush one side of each corn tostada lightly with melted butter.
2. Place buttered side down on the hotter inner ring of the flat cooktop for 1-2 minutes until crisp and golden.
3. Flip for 30 seconds on the other side and remove when evenly toasted.

Step 4: Assemble the tostadas

1. Spread warm refried beans over each grilled tostada.
2. Sprinkle generously with shredded cheddar cheese and let it melt slightly from the residual heat.
3. Spoon over roasted red chile or chile sauce, then top with diced red onion, avocado slices, and chopped cilantro.

Step 5: Serve and enjoy

1. Add a final sprinkle of salt and serve tostadas with lime wedges on the side if desired.
2. Serve immediately while hot and crisp for best texture and taste.

Tips

• Keep beans on the cooler edge of the cooktop to prevent drying.
• The inner ring of the cooktop is ideal for crisping tostadas fast without burning.
• Plan your heat zones strategically—use the hot center for quick melts and the outskirts for warm holding.
• Use butter for a richer flavor and better sear on toasted tortillas.

Variations

1. Green Chile Chicken Tostadas: Add shredded grilled chicken tossed in New Mexico green chile for a spicy protein twist.
2. Black Bean & Cotija Tostadas: Swap pinto beans with black beans and use crumbled cotija cheese for a tangy flavor.
3. Chorizo Tostadas: Brown chorizo on the flat top and layer with beans and cheese for an extra savory boost.
4. Vegetarian Tostadas: Add grilled zucchini, corn, and mushrooms for a hearty vegetable version.
5. Breakfast Tostadas: Top with a grilled sunny-side-up egg on each tostada and serve with chile and avocado.

Best pairings

• Cool Mexican lager or a smoky mezcal cocktail
• Grilled street corn (elote) on the Arteflame flat top
• Side of guacamole and grilled tortilla chips
• Fresh mango salsa for a sweet counterbalance to the heat

Conclusion

Cooking these New Mexican tostadas entirely on the Arteflame elevates each ingredient with smokiness, even cooking, and delicious presentation. Whether you're entertaining or just enjoying Southwest flavors at home, these are easy, satisfying, and unforgettable.