• Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Schools
  • FAQ
  • Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Schools
  • FAQ

Pan-Fried Squash with Broken Tostadas, Cilantro, and Lime

finecooking.com
Servings: 4

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).
Ingredients
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 1 lb. pattypan squash, cut into 1-inch pieces
  • 1 poblano chile, thinly sliced
  • 1/2 tsp. ground cumin
  • 2 Tbs. fresh lime juice
  • Kosher salt
  • 4 5-to-6-inch tostadas (or 1 cup crumbled tortilla chips)
  • 1/4 cup chopped fresh cilantro, more for garnish
Picture
Preparation
  1. 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.
  2. 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.​​

​

​
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
See Us On Facebook For Weekly Updates!
  PLOW TO PORCH ORGANICS
  • Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Schools
  • FAQ
  • Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Schools
  • FAQ