Thursday, November 6, 2014

Veggie Tostada Towers {recipe}

I used to LOVE pouring over magazines . . . especially food related ones. I would rip out pages of recipes that looked amazing and put them in my recipe binder to make "one day".  Then came along Pinterest. And now that whole process is moot! BUT I did get some great recipes by doing that. Here is a delicious one from that binder (It was actually an advertisement for Cabot Cheese).
I've made it over the years and although the chopping is a bit time consuming {How do chefs chop so fast?}, the rest is super easy, quick . . . and it's healthy!

Veggie Tostada Towers
Makes 5 servings

15 corn tostadas (3 per tower) *

1 teaspoon olive oil
2 medium zucchini, chopped small
2 Roma tomatoes, chopped small
1 medium red onion, chopped small
1 each yellow and red bell pepper, chopped small
2 jalapeno peppers, finely chopped  (with seeds to make it spicy, without seeds to make it kid friendly)
1 cup corn kernels, canned or frozen (thawed)
4 green onions, sliced on the diagonal
1/4 cup chopped fresh cilantro plus 4 sprigs for garnish
1/2 teaspoon salt

Shredded cheese, Mexican blend, Pepper Jack or cheddar
Sour Cream

Optional: refried beans & cooked (seasoned) chicken

~Heat oil in large nonstick skillet over medium-high heat. 
~Sauté zucchini, tomatoes, onion, bell peppers, jalapeños, corn and green onions until tender (approx 6-7 minutes).
~Stir in chopped cilantro and salt.
~Spoon vegetables over one tostada and sprinkle with a bit of cheese. Top with a 2nd tostada, vegetables, then cheese. Top the 3rd tostada with a dollop of sour cream and a cilantro leaf.
Chris adds chicken and beans to his layers - yum!

*You can make your own tostada shells by baking corn tortillas in a single layer at 375° for 10 minutes until crisp.

Adapted from a recipe from Cabot Cheese.

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