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Summer Vegetable Tostadas

(2)
  2 reviews
  • 10 min prep time
  • 20 min total time
  • 7 ingredients
  • 2 servings
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These delicious, 20-minute vegetable tostadas make a great summer snack.

Inspired Taste
May 13, 2012

Ingredients

1
tablespoon olive oil
1
yellow summer squash, chopped
1/2
onion, chopped
1
Anaheim chile, seeded, chopped
4
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1/3
cup Mexican salsa verde
1/4
cup shredded Mexican blend cheese (1 oz)

Steps

  • 1 Heat oven to 375°F.
  • 2 Heat 4-quart saucepan over medium heat; add oil, then add squash, onion and chili. Cook about 3 minutes or until onions are softened.
  • 3 Place tortillas on ungreased large cookie sheet; spread with salsa verde, then spoon on cooked vegetables. Top with cheese.
  • 4 Bake 5 to 7 minutes or until hot and crispy around edges.
  • 1 Heat oven to 375°F.
  • 2 Heat 4-quart saucepan over medium heat; add oil, then add squash, onion and chili. Cook about 3 minutes or until onions are softened.
  • 3 Place tortillas on ungreased large cookie sheet; spread with salsa verde, then spoon on cooked vegetables. Top with cheese.
  • 4 Bake 5 to 7 minutes or until hot and crispy around edges.

Expert Tips

Add diced or shredded cooked chicken to the pan when cooking the vegetables for some protein.

Make a few extra batches, and cut into fourths for serving a crowd.

Nutrition Information

No nutrition information available for this recipe
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