Go Back

Sweet Potato and Corn Tostadas

Wednesday, October 14, 2015

Courtesy of:  Beth Knorr

A great family meal!

3-4 medium sweet potatoes, peeled and diced
6 ears sweet corn, cut off the cobb
2 poblano peppers
1/2 head lettuce, shredded
Smoked Gouda, grated
Sour cream or creme fraiche (optional)
Olive oil
Salt & Pepper
1 package corn tortillas

Roast the poblano peppers directly over a flame or in the broiler until skin is blackened all over.  Place in bowl and cover with a towel until cool enough to handle.  Peel off the skin, remove seeds, and dice.

Lightly brush both sides of the corn tortillas with olive oil and place under broiler, flipping occasionally, until crispy.  Set aside.

Meanwhile, steam the sweet potatoes.  Place into a large bowl and set aside.  Sautee corn in a bit of olive oil until cooked through.  Add to sweet potatoes.  Add roasted & chopped poblanos.  Toss mixture with a bit of olive oil, salt and pepper to taste.

Top each corn tortilla with the sweet potato mixture and sprinkle with smoked Gouda. Broil to melt the cheese (or not, if you prefer).  Top with shredded lettuce and serve with salsa and/or sour cream.

Go Back

Go Back


pork chop buckwheat Apple slaw coeur a la creme buttermilk cranberry sour creme chorizo turnips jack basil fennel pickled pine nuts Swiss Chard strawberries Greens yogurt celery root meatballs tenderloin kohlrabi tomato remoulade chimichurri tomato corn pie pears bosc hazelnuts peppers plum tomatoes pancake pineapple flank steak chili peppers bulgar wheat sweet potato gouda parmigiano onion vegetarian Drinks rhubarb crisp cake gratin Red Onion casserole Corn cockaigne bbq okra pork nectarine beets chimmichurri sesame coeur coconut milk sweet couscous poblano eggs shitake curry bread pudding pepper kluski rouille bloody mary Chevre currants pumpkin turnip fennel bulb swiss yellow onion spring chocolate garlic cucumber jack cheese bulgar beef pecans coriander walnut oil tortillas peach potatoes cornmeal Kale sauce chicken pecan muffins goat Cheese wasabi kalamata sausage Dressing mushrooms Side egg noodles tostadas barley shallots Rice wine vinegar tart biscuits ramps habanero bok choy carrots Eggplant fennel seeds prosciutto Cider carrot tops conserve egg stuffing syrup Butternut Tomatoes white beans daisy steak sour cream fritter kirsch radish Cranberry Beans beet greens pesto chicken dinner salad heavy whipping cream butter apples reggiano cointreau mushroom shelling polenta brown sugar Soup dijon spiced winter squash zucchini almond milk beer onions gorgonzola Recipes chilies blue cheese radishes chives celebration carrot fronds shrunken heads gruyere imam cheese Spinach Vegan baguette sherry cream arugula sandwiches plum carrot top chipotle baby bok choy vegetable melon tomatoe bean fraiche almonds bell pepper Shitake Mushrooms collins wrap plums hickory Jerusalem artichoke Spread knots bacon maple syrup cilantro green beans sandwich dill crepes anise pudding gazpacho mustard greens strawberry latkes Potato cantaloupe autumn asparagus Poblano Chili blueberry chiles cauliflower strata caesar vinaigrette fondue fritters Tomatillos berry tomato juice capers mint green pepper oats jam tuscan Salsa pasta watercress Squash scallions frittata walnuts Leek Beans celeriac honey verde feta sunchokes lettuce flank anchovy scapes chili snow peas dilly cream cheese bayeldi shiitake celery hearts roasted Bread wheat flour panzanella parmesan peas artichoke maple vanilla wafers beet thai absinthe paste spelt compote olives Salad lemon grass gin Farmers' Market pie leeks bruschetta