Beef and Fontina Tostaditos


I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 93 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  1. Preheat the oven to 350 degrees F. In a small bowl, combine the tomatillos, red onion, cilantro and 1/2 teaspoon of the hot sauce.
  2. In a medium bowl, combine the roast beef with the Fontina and the remaining 1/2 teaspoon of hot sauce. Arrange half of the tortilla chips on a large rimmed baking sheet. Spoon the roast beef filling onto the tortilla chips and top with the remaining 24 chips.
  3. Bake the tostaditos for 5 to 7 minutes, or until the filling is hot and bubbling. Transfer to a platter. Season the tomatillo relish with salt, spoon a little on top of each tostadito and serve immediately.
You might also like


  • Wine
  • The 1993 Iron Horse Brut Rose from California is high in acidity, which refreshes the palate after a little south-of-the-border heat.
  • Sweet-tart-spicy Southwestern flavors love fruity Gewurztraminer, and the acidity and slight sweetness in the 1996 Domaine Weinbach Cuvee Laurence go nicely with the tomatillos.



The relish on top of the tostaditos was delicious. Very flavorful and fresh. I did not like the roast beef for this. After cooking them, the meat was very dry. I made these for a cocktail pa...