Like yesterday’s recipe, these tostadas are a perfect summer staple and a great way to put the barbecue to a good non-meat use. Of course, there was chicken on the barbie at the same time, but I’m choosing to ignore that fact for now!
We actually made these on Cinco de Mayo this weekend because they’re a simple party meal and a somewhat sophisticated, fun take on the build-your-own burrito bar that occurs on many weeknights in our household. We picked up a variety of seasonal, local produce in the morning–squash, mushrooms, peppers, radishes–and barbecued everything along with a few chicken breasts.
To complete the tostadas, we also made some fresh guacamole and barbecued tomatillos for some salsa verde. I loved the charred, smokey flavor the tomatillos added to the salsa, surprisingly much different than simply charring them in the broiler like we normally do.
The recipe below is the replica of my tostadas, but like the best meals, this recipe is easily adapted to your own local produce availability and tastes.
Barbecued Veggie Tostadas
Makes 2 tostadas
2 corn tortillas
2 tablespoons fresh guacamole
1 anaheim pepper, grilled and sliced
1 yellow squash, grilled and sliced
2 crimini mushrooms, grilled and sliced
2 tablespoons pepper jack cheese, grated
1 radish, sliced
4 sprigs fresh cilantro
2 tablespoons fresh salsa verde
Char tortillas on barbecue or gas stove.
Spread guacamole evenly on each tortilla.
Top with pepper, squash, mushrooms, cheese, and radish.
Garnish with cilantro and finish with salsa verde.
Time: 20 minutes