Try this Grilled Vegetable Tostadas with Two Salsas Pt 1 recipe, or contribute your own.
Suggest a better description*A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets. To make the tomatillo salsa: Heat oil in large saucepan over medium-high heat. Add onion and garlic; saute 5 minutes. Add tomatillos; saute 3 minutes. Add broth. Reduce heat, cover and simmer until tomatillos are soft, about 8 minutes. Blend tomatillo mixture and cilantro in food processor until almost smooth. Transfer to bowl. Mix in chili powder. Season with hot pepper sauce and salt. Cover; chill up to 2 days. To make the tomato-chili salsa: Place chilies in bowl. Cover with hot water. Soak until soft, about 20 minutes. Drain. Cut open; scrape out seeds. Cut off stems and coarsely chop chilies. Blanch tomatoes in boiling water for 20 seconds. Drain and peel. Cut in half; squeeze out seeds. Chop tomatoes. Combine chilies and 3/4 cup tomatoes in processor; puree until smooth. Transfer to bowl. Mix in remaining tomatoes, green onions, cilantro, garlic, sugar and cumin. Season with salt. Cover; chill up to 1 day. To make the tortillas: Line baking sheet with paper towels. Heat oil in large skillet over medium-high heat. Add 1 tortilla; fry until crisp and golden, about 30 seconds per side. Transfer tortilla to paper towels and drain. Repeat frying and draining with remaining tortillas. To make the grilled vegetables: Preheat oven to 350F. Prepare barbecue (medium-high heat). Mix olive oil, garlic, chili powder and salt in large bowl. Pour 1/4 cup oil mixture into small bowl and reserve. Add zucchini, bell peppers and eggplant to oil mixture in large bowl; toss to coat. Grill zucchini, bell peppers and eggplant in batches until light brown, about 3 minutes per side. Place on baking sheet. Cover with foil. Brush mushrooms and onion rounds with reserved 1/4 cup oil mixture. Grill until light brown, about 3 minutes per side. Place on baking sheet with other vegetables. Meanwhile, transfer tortillas to clean baking sheet and rewarm in oven until hot, about 5 minutes. Place 1 tortilla on each plate. Top with vegetables. Serve with salsas. continued in part 2
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Serving Size: 1 Serving (2961g) | ||
Recipe Makes: 1 servings | ||
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Calories: 988 | ||
Calories from Fat: 707 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.5g | 105 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 52.9g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 806.3mg | 28 % | |
Potassium 2927.4mg | 77 % | |
Total Carbohydrate 71.4g | 21 % | |
Dietary Fiber 19g | 76 % | |
Sugars, other 52.5g | ||
Protein 14.1g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 988
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