INGREDIENTS

• 1 tbsp olive oil
• 2  cloves of garlic chopped 
• ¼ cup onion finely chopped
• 1 jar (15 oz) Nopales (cactus) strips in brine, drained
• 1 tsp chicken bouillon
• 1 tsp ground pepper 
• 1 tbsp sour cream 
• 1 cup of Monterey Jack cheese
• 1 cup queso fresco
• 1 pack Mr Tortilla 1 Net Carb tortillas

INSTRUCTIONS

1. Heat oil in a skillet over medium high heat. Stir in onions and garlic and cook for about 2 to 3 minutes or until soft. 
2. Add in nopales, chicken bouillon, pepper, sour cream and Monterey cheese and mix well for 1 minute.
3. Place tortillas on a flat comal (griddle) high heat until crispy.
4. Assemble tostadas by adding nopales mixture, sour cream and crumble queso fresco.