STUBB'S SMOKY HOT CHILE-LINE CHALUPAS

Ingredients:
1 cup refried beans
1 tablespoon STUBB’S Chile-Lime Rub, plus extra
1/2 teaspoon ground cumin
5 tostadas (crisp fried whole corn tortillas)
4 ounces (about 1 cup) shredded Mexican cheese blend (or a Monterey Jack-Cheddar combo)
15 slices of fresh or pickled jalapeños
STUBB’S Liquid Smoke (optional)
Optional garnishees: Shredded lettuce, diced tomato, avocado, peppers, onion, cilantro

Yield: 5 appetizers

Directions: Heat the oven to 425 degrees F. Mash together the beans, STUBB’S Rub, and cumin. Arrange the tostadas on a pan. Smear the bean mixture on each tostada. Top with cheese, jalapeño slices, and sprinkle a bit more STUBB’S Rub on top. If using STUBB’S Liquid Smoke, sprinkle 2 or 3 drops on each chalupa. Bake 6-7 minutes, until the cheese melts. Serve hot, garnished with fresh toppings as desired.

Variations: To cook or smoke on a hot, closed grill: Place chalupas on a disposable pan, over indirect medium heat. Cook with the grill lid closed, about 15 minutes or until cheese melts.

Nachos: Replace tostadas with corn tortilla chips, and proceed as above.