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Non-traditional Mexican Nacho Prepared Like a Tostada
Posted on June 12, 2016 by cookwithkathy
Ingredients
12 corn tortillas
1 cup no-fat sour cream
1 tbsp minced cilantro, plus 36 whole cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground coriander
salt and freshly ground black pepper
1 ripe tomato, seeded and cut into 1/4-inch dice
6 pitted black olives, thinly sliced
6 drained pickled jalapeno peppers, thinly sliced
4 scallions, trimmed and thinly sliced
1/2 cup (1-1/2 to 2 ounces) coarsely grated sharp cheddar cheese (preferably an orange cheese)
Method
- Preheat the oven to 350°F.
- Arrange the tortillas on baking sheets and bake until they just begin to brown, about 10 minutes. Remove from the oven and let cool. The tortillas will crisp as they cool.
- Meanwhile, in a mixing bowl whisk together the sour cream, minced cilantro, cumin, coriander, salt and pepper. The mixture should be highly seasoned.
- Just before serving, preheat the broiler. Spread each tortilla with a spoonful of the sour cream mixture. Sprinkle the diced tomato, olive and jalapeno slices, scallions, cilantro leaves, and grated cheese on top. Broil the nachos until the cheese melts and the topping is hot, about 2 minutes. Transfer to a platter and serve at once.
Makes 6 servings.
Source: High-flavor, Low-fat Mexican Cooking
Filed under: Appetizer, Bake, Herb, Recipe Clipping, Vegetable | Comments Off on Non-traditional Mexican Nacho Prepared Like a Tostada
Sunday Funnies
Posted on June 12, 2016 by cookwithkathy