Tostada Playoff Pizzas

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It might be cold out, but the road to the big game is heating up. This Saturday, the pigskin will be tossing high in the Rocky Mountains and hopefully ends with a black and gold victory. In preparation, I’ve been stepping up my “homegating” skills by trying to make new finger friendly options. In Pittsburgh, we’re all about snacking during the games – we can’t be bothered to get up and sit at the table as a family. We all smoosh on the couch together surrounded by trays of food and a messy coffee table. The roar of the sound of the crowd on the screen is too exciting to leave. 

One of my specialties has always been to look around at ingredients in my kitchen and create a masterpiece. What can I say, it’s a gift. And the newest challenge I have partaking in is combining our traditions to make fun recipes that are both kid-friendly, Pittsburgher friendly, and yet, have a Latino twist. So what’s on the menu for this weekend? Tostata Playoff Pizzas.

Tostada Playoff Pizzas

Living in New York City, it’s easy to find rare ethnic foods to help create new things you wouldn’t find it your average store in middle America. But Pittsburgh can appreciate that La Morena products are easily available on Walmart shelves. What is La Morena? One of our favorite ingredients to spice up a basic recipe! Known to be the leader of chiles and peppers, La Morena has been shipping authentic Mexican flavors and products all over the U.S for over 25 years. That means even the Poconos can find my favorite, chipotle peppers in adobo sauce on their shelves. 


So how does one make tostada pizzas? Simple!



La Morena Chipotle Peppers in Adobo Sauce
– One bag of Tostadas
– Cordija Cheese (my favorite to use with Spanish foods but any shredded cheese will do!)
– Homemade salsa (chop up onion, garlic, tomatoes, lime juice and cilantro) or if you’re in a hurry, I won’t look while you grab a jar at the store.
– any additional ingredients laying around the kitchen that would be good as a pizza topper!


1. Make your homemade salsa (there is no real recipe here, I make everything to taste, so chop away to make it how you like it best – it’s fun to just play around!). Mix in as much La Morena chipotle sauce as you want it spicy. **note, usually I leave a little bit that is not spicy to use for the kids, but Max actually prefers spicy – it’s in his blood!


2. Layer the tostada like you would any typical pizza. Sauce, meat, cheese. The more creative you get, the more fun it is! 

3. I made three different types: (1) La Morena  chipolte salsa and cordija cheese, (2) refried beans, Beyond Meat beef crumbles and La Morena chipotle sauce sprinked with cordija cheese, and finally, I chopped up some leftover chorizo (or sausage), topped it with La Morena chipotle sauce and cheddar cheese (probably my favorite!).

4. Toss the tostadas in the toaster oven for about 3-4 minutes. Long enough to melt the cheese, but without over toasting the toastadas. (If it’s your first time, keep an eye on them to help with timing so you don’t burn them!).

Note: these are also so much fun to layer and make with the kids, so let them help! Max loves to help cook and these are not only perfect to eat with little hands, but to make as well – let them scoop up the sauce and sprinkle the cheese. 


Viola! #VivaLaMorena!

Share your tostada story! 

The best part about these is that they are super simple and quick to make. They’re so delicious and easy to hold/eat that they’re going to fast, especially when you’re team is winning! I’d love to see how you top your tostadas this weekend for the football game – share and tag me on social with the hashtag #vivalamorena. La Morena offers more than just chipotle sauce, click here to see their full line of products including jalapeños. 


By | 2017-11-18T08:57:29+00:00 January 14th, 2016|Brand collaboration, Cooking for kids, Food, Football, Healthy Snacks, Motherhood, Sponsored Post|Comments Off on Tostada Playoff Pizzas

About the Author:

Stephanie Barnhart is an award-winning blogger, columnist, and outdoor enthusiast writer featured in the Huffington Post, New York Times and other media outlets. She is also the NYC Editor for