• 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  ounce  (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, ci

Serves: 2-4 (Makes 5 appetizers)

1. Heat the oven to 425°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.