You can make your own tostada shells by frying 5-inch corn tortillas until crisp with just a little corn oil or canola oil.
4 eggs
2 tablespoons milk
1 small jalapeño chile, seeded, deveined,
finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
3 tablespoons chopped cilantro, divided
4 (5-inch) tostada shells
6 tablespoons shredded Monterey Jack cheese
1/2 cup refrigerated salsa
1 small avocado, diced
1. Heat broiler. Whisk eggs, milk, chile, salt and pepper in small bowl. Melt butter in medium skillet over medium heat. Cook eggs 2 minutes or until softly scrambled, stirring frequently. Stir in 2 tablespoons of the cilantro.
2. Place tostada shells on small baking sheet. Divide scrambled eggs among shells; top with cheese. Broil 30 to 60 seconds or just until cheese is melted and bubbly.
3. Sprinkle tostadas with remaining 1 tablespoon cilantro; serve with salsa and avocado.
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