July 3, 2009
“So You Think You Can…Salsa” Tostada Salad with Fresh Tomatillo Salsa and Grilled Plantains Delish Your Dish is back in action!  Last weekend the Delish Your Dish team and I headed to the Fancy Food Show in NYC and we’ve been recovering ever since.  We ate so much food that I think we’ve been in a food coma for the past few days.  But last night I finally got around to making a tomatillo salsa that I’ve been wanting to make for some time now. For the Tomatillo Salsa: What You Need: Recipe makes about 1-1/2 Cups of Salsa 3 Tomatillos (quartered) 1 Anaheim Chile Pepper (remove seeds and stem) 1/2 Cup Chopped Onions 3 Cloves of Garlic (halved) 1/2 Cup Chopped Fresh Cilantro Onion Salt (to taste) 1 Lime Set oven to broil 1. Add the tomatillos, garlic and chile pepper to a greased baking dish.  Place in oven until the the vegetables have blistered and softened. 2. Then add the vegetables to a cuisenart.  Add in the onions, cilantro, lime juice and onion salt.  Blend until well combined and has a slightly chunky texture. 3. Place in the fridge to chill. For the Tostada and Salad: What You Need: Corn Tortillas (crisped in convection oven) Refried Beans Shredded Cheese Mushrooms (sliced) Morningstar Farms Crumbles Salsa Roasted Peppers Lettuce Guacamole 1. In a pan, sautee mushrooms and morningstar farms crumbles with salsa.  Set aside. 2. Slice red and orange peppers into long strips.  Place on greased pan and place in oven on broil.  Allow the peppers to blister and soften.  Remove from oven and set aside. 3. Then, spread refried beans on the crispy corn tortilla, top with the mushroom mixture, cheese, peppers and guacamole.  Place tostada on top of a bed of lettuce. For the plantains: What You Need: 1 Yellow Plantain (choose one that is starting to turn brown) 1. Heat a sautee pan and grease with PAM.  Slice the plantain on an angle.  Toss the pieces into the pan and allow them to brown on both sides. 2. Place plantains on top of the tostada.  Enjoy! *If you’re looking to spice up with salsa, use a jalapeno instead.

“So You Think You Can…Salsa” Tostada Salad with Fresh Tomatillo Salsa and Grilled Plantains

Delish Your Dish is back in action!  Last weekend the Delish Your Dish team and I headed to the Fancy Food Show in NYC and we’ve been recovering ever since.  We ate so much food that I think we’ve been in a food coma for the past few days.  But last night I finally got around to making a tomatillo salsa that I’ve been wanting to make for some time now.

For the Tomatillo Salsa:

What You Need: Recipe makes about 1-1/2 Cups of Salsa

3 Tomatillos (quartered)

1 Anaheim Chile Pepper (remove seeds and stem)

1/2 Cup Chopped Onions

3 Cloves of Garlic (halved)

1/2 Cup Chopped Fresh Cilantro

Onion Salt (to taste)

1 Lime

Set oven to broil

1. Add the tomatillos, garlic and chile pepper to a greased baking dish.  Place in oven until the the vegetables have blistered and softened.

2. Then add the vegetables to a cuisenart.  Add in the onions, cilantro, lime juice and onion salt.  Blend until well combined and has a slightly chunky texture.

3. Place in the fridge to chill.

For the Tostada and Salad:

What You Need:

Corn Tortillas (crisped in convection oven)

Refried Beans

Shredded Cheese

Mushrooms (sliced)

Morningstar Farms Crumbles

Salsa

Roasted Peppers

Lettuce

Guacamole

1. In a pan, sautee mushrooms and morningstar farms crumbles with salsa.  Set aside.

2. Slice red and orange peppers into long strips.  Place on greased pan and place in oven on broil.  Allow the peppers to blister and soften.  Remove from oven and set aside.

3. Then, spread refried beans on the crispy corn tortilla, top with the mushroom mixture, cheese, peppers and guacamole.  Place tostada on top of a bed of lettuce.

For the plantains:

What You Need:

1 Yellow Plantain (choose one that is starting to turn brown)

1. Heat a sautee pan and grease with PAM.  Slice the plantain on an angle.  Toss the pieces into the pan and allow them to brown on both sides.

2. Place plantains on top of the tostada.  Enjoy!

*If you’re looking to spice up with salsa, use a jalapeno instead.

Comments (View)
blog comments powered by Disqus