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by Caitlin Saniga

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The sauce was the best part of this recipe. If you like sour cream, add more. I held back a bit.

For dressing:

  • 1 avocado, peeled and pitted
  • 1/2 cup fresh cilantro
  • 1 clove garlic, crushed and chopped
  • 1/4 cup sour cream
  • 1/4 cup fresh lime juice
  • 1/4 cup water
  • 1/2 teaspoon salt

For tostadas:

  • 1 tablespoon olive oil
  • small red onion, thinly sliced
  • 1 small orange pepper, julienned
  • 1 small green pepper, julienned
  • 4 tortillas (I used flour, but corn works too.)
  • 1 head of romaine, chopped finely
  • 2 roma tomatoes, sliced
  • 1/4 cup feta cheese
  • Lime wedges for garnish

To make the dressing, combine all of the ingredients in a blender or food processor. Blend until smooth.

Heat the olive oil in a skillet over medium heat. Add the onion and peppers, and saute until tender-crisp, about 4 minutes. Set aside.

Position an oven rack about 6 inches from the broiler, and turn the broiler on low. Place the tortillas on a baking sheet, and place the sheet on the rack, allowing the tortillas to crisp for about 1 minute, or until golden and bubbly. Flip the tortillas and allow them to crisp for another minute or so, or until golden.

To serve the tostadas, put the tortillas on plates. Top with the lettuce, the pepper-onion mixture, dressing, tomatoes and feta cheese. Garnish with lime wedges.

Makes 4.

Recipe adapted from: Good Housekeeping

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