Tostada shells Black beans (canned is fine or homemade is better!) Shredded jack and or cheddar cheese Scallions Cilantro Sour cream CHICKEN: Your choice, thighs or breasts Chipotle in adobo sauce small can Cumin Chicken prep: Toast and bring black peppercorns and cumin seeds, let cool and grind. In a blender or cup with stick blender purée the chipotle in adobo sauce. (You can strain if you’d like) Season your chicken and toss with adobo purée. Let marinate for minimum 1 hour, overnight is best. Cook on a lined sheet pan at 375 till internal 165 reached. (I like a little color on mine for caramelization) —————— tostada shells can be purchased or made by frying corn tortillas will crunchy, season with salt and other spices you like! (Pepper, cumin, coriander, chili powder….. you pick) In a food processor blend the can of drained black beans with a splash of lemon and lime, chili powder, and a bit of the chipotle in adobo purée for a Smokey kick of flavor! For set up Using a rubber spatula spread the bean purée across the tostada shells. Top with a layer of shredded cheese, Pulled or chopped chicken, and scallions. (This is where you do you! Jalapeños, salsas, other meats or cheeses) Place on an oven safe pan and bake till golden and delicious!!! Garnish with your favorites- cilantro, jalapeño, sour cream, chipotle aioli, habanero salsa, you like it you can do it! I like to cut mine in half moons for plating and east of eating. Keep it simple, keep it fun. And most of all Keep things Delicious. ENJOY CLASS!

Are you ready to learn how to cook something great? Something you've always been too intimidated to take a swing at? Do you think cooking with black fungus mushrooms is only for Chinese people? Scotch bonnet peppers only for the people of the Caribbean? Collard greens only for those of African American descent? Mayonnaise and American cheese only for white people? They're not only for the people who created the recipes from their countries of origin. Respectfully, they're for every single cook or chef who is willing to take the time to learn and respect the ingredients' history and flavor profiles. Join the group, bring a pad and paper, and come ready to learn from one another. I have created this space for those ready to get serious about creating globally inspired meals, learn how to throw some RESPECK on these dishes' cultural ties, and most of all, have a great time doing so. Come hang with us and become the white guy who can throw down the best PAD SEE EW, the Italian who absolutely kills a PORK SCHNITZEL WITH SPAETZLE, or the Spanish chick who makes a MATZO BALL SOUP that rivals your Bubbies. Please refrain from self promotion! PAY ATTENTION: THIS GROUP HAS BEEN AND ALWAYS WILL BE A SPACE FOR PEOPLE WHO LOVE INGREDIENTS AND CUISINES SO MUCH THAT THEY DEDICATE REAL TIME AND ATTENTION TO LEARNING HOW TO HONOR THEM. THIS GROUP ISN'T ABOUT MAKING FUN, IT'S ABOUT BUCKLING DOWN AND PAYING TRIBUTE TO THE ROOTS OF A CULTURE'S CUISINE AND HONORING THOSE WHO INVENTED, PERFECTED, AND POPULARIZED A COUNTRY'S MOST FAMOUS DISHES AND PREPARATIONS. HATRED AND OR DISRESPECT WILL NEVER BE TOLERATED. THE NAME IS DIVISIVE BUT IT'S TO SHOW THAT WHEN A PERSON SPENDS THEIR EFFORTS TO LEARN ABOUT THE DIVERSITY OF FOOD AROUND THE WORLD, THEIR ABSOLUTE INTENTION IS TO BETTER, NOT TO HURT. FROM YOUR FEARLESS, BEARDED WHITE GUY, LETS GET COOKING!