Monday, May 30, 2011

Tostadas

Since Mexican and all the variations (Tex-Mex, Cal-Mex, etc) are Mike’s favorite style of food, I usually keep ingredients around so I can quickly whip up something in a pinch.

On Sunday night we had one of those pinches, so I threw together a simple meal of tostadas. There are multiple steps, but they can be done concurrently and the finished dish goes together quickly once each ingredient is prepared. To make it a little quicker, convenience versions can be used, as noted.

These can also easily be turned into huevos rancheros by adding eggs in any style you like. This makes a great brunch spread because you can put out a toppings buffet and let guests make their dishes as they please.

 

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Tostadas

Ingredients:

Olive oil or nonstick spray

8 corn tortillas

1 red pepper, sliced

1 green pepper, sliced

15oz can pinto beans, drained and rinsed

¼ Tbsp chipotle powder (or more to taste)

1 package Gardein chick’n scallopini

6 oz cheddar cheese, shredded

Sour cream, cilantro, green onions, salsa

Directions:

Heat the oven to 425 F. Spray the corn tortillas with non-stick spray, or brush with a little olive oil. Place directly on the oven rack and cook until lightly browned on both sides, about 10 minutes total, turning the tortillas over after 5 minutes. (Alternately, buy pre-made corn tostadas)

Heat a nonstick skillet over medium heat, and add 1 Tbsp olive oil. Add peppers to the pan, sprinkle with salt, and cover. Cook 10 minutes or until softened and starting to blacken, stirring occasionally. Set aside.

In a small saucepan, mash the pinto beans with a little water, 1 tbsp olive oil, and chipotle powder and heat over medium heat until warmed through. Set aside.

Cook the Gardein chick’n pieces in a nonstick pan over medium heat, browning on each side, about 7 minutes on the first side and 3-4 on the second. Remove from pan and cut into small pieces.

When all of the components are prepared, layer the tostadas on a plate: tortilla, refried beans, peppers, chick’n, shredded cheese. Add whichever other toppings you’d like: sour cream, cilantro, green onions, salsa, tomatoes, olives, etc.

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