In Spanish, tostada translates to “toasted”—and a toasted (or sometimes fried) tortilla defines this dish, made popular in Mexico and other parts of Latin America. This veggie-forward version of the traditional tostada piles golden, pan-fried tortillas high with roasted butternut squash, mushrooms, and spinach, then tops them with melty Monterey Jack. A side of chipotle-spiced street corn completes this hearty, colorful dish.
Chipotle is pretty spicy, so how much is too much? If you…
– LOVE spicy food: mince ½ of the pepper.
– like a little heat: mince 2 teaspoons.
– aren’t so sure: mince 1 teaspoon.
– don’t want any spice: omit it entirely.
1 red onion
6 ounces cremini mushrooms
10 ounces cubed butternut squash
4 ounces grape tomatoes
1½ ounces baby spinach
¼ teaspoon ancho chile powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 chipotle pepper in adobo sauce
1½ ounces mayonnaise
2 cups corn
4 corn tortillas
2 ounces shredded Monterey Jack cheese
4½ tablespoons olive oil
12″ large pan
Preheat oven to 425°F. Peel onion, halve, and thinly slice half; save remainder for another recipe. Wipe mushrooms clean with a damp paper towel and quarter caps, discarding stems. Halve lime. Quarter squash cubes. Rinse tomatoes and spinach.
On a baking sheet, toss onion, mushrooms, squash, and tomatoes with spice mix, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until tender, 18-20 minutes (see Recipe Tip). Remove from oven, then stir spinach into roasted vegetables to wilt.
While vegetables roast, mince as much chipotle pepper as desired and place in a small bowl (see Recipe Tip). Add mayonnaise and whisk to combine. Season with ⅛ teaspoon salt and set aside. Discard remaining chipotle pepper or save for another recipe.
Heat ½ tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add corn and sauté, stirring, until warmed through and beginning to brown, about 5 minutes. Remove pan from heat. Stir in juice of 1 lime and ⅓ of chipotle crema. Season with ¼ teaspoon salt, transfer to bowl from vegetables, and set aside.
Wipe pan from corn clean and add 2 tablespoons olive oil over medium-high heat. When oil is shimmering, add tortillas in a single layer and fry, working in batches if needed, until golden on bottom, 1-2 minutes. Flip, sprinkle over Monterey Jack, and continue cooking until cheese is melted, 1-2 minutes more. Immediately transfer to a paper towel-lined plate to drain.
Divide tostadas between 2 plates and top with roasted vegetables. Spoon over remaining chipotle crema and serve with Mexican street corn. Dig in!
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