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


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