Latin Inspired: Roast Beef Tostaditos with Tomatillo Salsa

Here's another delicious recipe tweaked from Food and Wine magazine. These tostaditos made a great little appetizer for a post-Christmas party Co and I attended.We loved the salsa -- tomatillos were fresh and sweet enough to give a fun twist. We're going to re-use the salsa recipe for tailgates next fall.. and maybe even for a New Years party..

Tomatillo Salsa
12 medium tomatillos, husked and finely chopped
6 tablespoons finely chopped red onion
6 tablespoons minced cilantro
2 teaspoon hot sauce
Salt

Mix ingredients in a bowl. This recipe should make enough to top each tostadito with extra for dipping. We loved this salsa -- it might become a staple in our party menus..

Tostaditos:
3/4 lb thickly sliced roast beef, finely chopped
8 slices pepperjack cheese, chopped
96 mini round corn tortilla chips (a bag of "scoops" would work instead - we'll try that next time!)

Preheat oven to 350. Combine roast beef and cheese in a microwave-safe bowl and microwave until cheese is somewhat melted (stir every 30 seconds). Lay half of the tortilla  chips on baking sheets and top with filling and another chip. Bake until cheese is gooey. As noted above, this recipe would also work with scoop chips - just fill with mixture.

Top each tostadito with salsa and serve. Yum!