Spicy Vegetarian tostadas with carmelized onions and sundried tomatoes

Image

You don’t need meat to make a great tasting meal…..

Image

Went for a great hike yesterday to devils courthouse along the blue ridge parkway in pisgah and when i got home, i decided to do some improvisational cooking. Turned out to be amazing. My mother bought me these pans to bake tortilla molds. To make the bowls, you heat the corn tortillas up in the microwave for about 30 seconds and put them into the oil sprayed mold. I cooked them on 350 until they were crispy.

Image

I roasted the aneheim chile in the oven on broil and blackened both sides, them covered the chiles with a warm moist towel for 10 minutes, removed the skin and chopped the chile up.

Image

Image

I caramelized two onions. Started with olive oil, garlic on low heat for about 10 minutes, then added the onion. When the onions became transparent, I added a tablespoon of butter, some sea salt and about 2 tablespoons of sugar. When the onions started to turn brown i added the sun dried tomatoes and mixed in the diced chile at the very end.

Image

Image

Image

I put the mixture in the baked tostada bowls and served with salsa and sour cream. A great way to end a day that was spent here.

Image

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s