Go Back

Sweet Potato and Corn Tostadas

Wednesday, October 14, 2015

Courtesy of:  Beth Knorr

A great family meal!

3-4 medium sweet potatoes, peeled and diced
6 ears sweet corn, cut off the cobb
2 poblano peppers
1/2 head lettuce, shredded
Smoked Gouda, grated
Sour cream or creme fraiche (optional)
Olive oil
Salt & Pepper
1 package corn tortillas

Roast the poblano peppers directly over a flame or in the broiler until skin is blackened all over.  Place in bowl and cover with a towel until cool enough to handle.  Peel off the skin, remove seeds, and dice.

Lightly brush both sides of the corn tortillas with olive oil and place under broiler, flipping occasionally, until crispy.  Set aside.

Meanwhile, steam the sweet potatoes.  Place into a large bowl and set aside.  Sautee corn in a bit of olive oil until cooked through.  Add to sweet potatoes.  Add roasted & chopped poblanos.  Toss mixture with a bit of olive oil, salt and pepper to taste.

Top each corn tortilla with the sweet potato mixture and sprinkle with smoked Gouda. Broil to melt the cheese (or not, if you prefer).  Top with shredded lettuce and serve with salsa and/or sour cream.

Go Back

Go Back


almonds Recipes sandwich tomato juice cake fondue Leek bruschetta green beans mushroom basil stuffing bok choy green pepper sherry rhubarb blue cheese Greens celeriac kohlrabi sandwiches gouda Eggplant artichoke carrot top wrap fritter tostadas chili pears oats cauliflower Drinks peppers arugula sour cream blueberry beet flank carrot fronds chiles Red Onion Swiss Chard flank steak panzanella anchovy pudding Vegan wheat flour cilantro Jerusalem artichoke chimmichurri cockaigne walnut oil Tomatoes tortillas wasabi pecans biscuits pork chop barley celery hearts turnip dilly zucchini beef pine nuts hazelnuts parmigiano fraiche leeks habanero strata absinthe bosc dijon plums spring Squash Bread sweet potato parmesan mint capers bell pepper bread pudding chilies tenderloin tomatoe Cider goat Cheese Shitake Mushrooms celebration roasted gruyere shiitake plum tomatoes brown sugar chives remoulade cantaloupe baby bok choy thai mushrooms meatballs lettuce bayeldi pork coeur a la creme honey peach kluski onions maple syrup beets Salad snow peas Farmers' Market Potato Tomatillos feta bbq poblano radish tomato corn pie imam almond milk kalamata Chevre Rice wine vinegar collins pickled Kale cucumber vegetarian muffins Side Spinach curry Salsa sour bacon sunchokes radishes gin spiced winter squash strawberry autumn currants beer chicken dinner salad pecan yellow onion shelling chipotle pasta conserve onion egg pesto hickory fennel seeds daisy nectarine carrot tops prosciutto Poblano Chili kirsch spelt paste garlic rouille cornmeal swiss knots steak shallots slaw yogurt creme strawberries sauce peas vinaigrette cream frittata olives melon sesame heavy whipping cream Apple berry Dressing coriander pumpkin vegetable carrots watercress gazpacho bloody mary Cranberry Beans asparagus crisp baguette Beans compote fennel bulb bean Spread jack Corn coconut milk cheese lemon grass coeur cointreau chorizo chili peppers celery root syrup couscous eggs polenta latkes cranberry chocolate Butternut tomato scallions crepes gorgonzola bulgar wheat pie jack cheese potatoes okra chicken jam cream cheese casserole scapes tuscan sweet ramps turnips Soup anise dill buckwheat butter shitake fennel gratin caesar reggiano walnuts pepper tart shrunken heads mustard greens maple verde plum chimichurri bulgar sausage pineapple beet greens fritters pancake apples egg noodles vanilla wafers white beans buttermilk