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

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.​​

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