Pan-Fried Squash with Broken Tostadas, Cilantro, and Lime
A little spicy, a little crunchy, and a lot tangy, this side dish is positively intriguing. Look for tostadas—the crisp, flat corn tortillas most often served like open-face tacos—at the grocery store, or substitute tortilla chips (this is a good way to use the crushed ones at the bottom of the bag).
- In a 12-inch skillet, heat the olive oil and butter over medium-high heat. Add the squash and cook, stirring once or twice, until just tender, 5 to 6 minutes. Add the poblano chile and cumin; cook 2 minutes more. Stir in the lime juice and 1/2 tsp. salt.
- Break the tostadas into the skillet. Add the cilantro, and toss briefly to combine. Season to taste with salt, transfer to a platter, scatter a bit more cilantro over the top, and serve.