I just made this: Chickpea-Chipotle Tostadas

[Guest guest]

See my notes at the end on how I prepared this.

 

 

* Exported from MasterCook *

 

Chickpea-Chipotle Tostadas

 

Recipe By :Southern Living, March 2001

Serving Size : 6 Preparation Time :0:45

Categories : Beans & Legumes Main Dishes

March, 2001

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

vegetable oil

12 corn tortillas

1 medium onion -- chopped

1/2 red bell pepper -- chopped

2 cloves garlic -- chopped

1 tablespoon olive oil

1 1/2 15 oz cans chickpeas -- rinsed & drained

1 cup vegetable broth or vegetarian chicken

broth

2 tablespoons chopped fresh cilantro

2 chipotle peppers in adobo sauce -- minced*

1/2 teaspoon salt

2 tablespoons fresh lime juice

1 8 oz container sour cream

1/2 cup salsa verde or green chile sauce*

1/2 head iceberg lettuce -- shredded

6 plum tomatoes -- chopped

5 ounces reduced-fat feta cheese -- crumbled

 

POUR oil to a depth of 2 inches into a large skillet. Heat to 375°. Fry

tortillas, 1 at a time, over medium-high heat 30 seconds on each side or until

crisp and lightly browned. Drain and keep warm.

 

SAUTÉ onion, bell pepper, and garlic in hot olive oil in a large skillet over

medium-high heat 5 minutes or until tender. Add chickpeas and next 4

ingredients; bring to a boil. Reduce heat, and simmer 5 minutes.

 

PROCESS chickpea mixture in a food processor or with a hand blender until

smooth. Return mixture to skillet. Simmer, stirring occasionally, until very

thick. Stir in lime juice, and cook 2 to 3 minutes.

 

STIR together sour cream and salsa.

 

SPREAD chickpea mixture evenly over tortillas. Top evenly with lettuce and

tomato. Drizzle with sour cream mixture, and sprinkle with cheese. Serve

immediately.

 

 

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Per Serving (excluding unknown items): 657 Calories; 19g Fat (24.9% calories

from fat); 27g Protein; 101g Carbohydrate; 24g Dietary Fiber; 18mg Cholesterol;

616mg Sodium. Exchanges: 6 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0

Non-Fat Milk; 3 Fat.

 

NOTES : * 1 1/2 (15-ounce) cans navy beans may be substituted for chickpeas. 2

canned jalapeño peppers and 2 drops liquid smoke may be substituted for chipotle

peppers. 1/2 cup salsa may be substituted for salsa verde.

 

Photo is available on the Southern Living website:

http://www.southernliving.com

 

Karen's Notes: How I made them: Instead of frying corn tortillas, I used

commercial tostada shells -- chipotle flavor (Fiesta Texana is the

brand--available at Harry's and the International Farmer's Market on Buford Hwy.

in the Atlanta area). Instead of feta cheese, I used queso fresca (a/k/a queso

ranchero). I also used a package of already shredded lettuce instead of

shredding it myself. I used 2 *large* chipotles and put in a little of the

adobo sauce too, because I love spicy foods and chipotles especially. If you

don't care for things too spicy, then I recommend using only one chipotle

instead of the two called for in the recipe. This was a *definite* make again

recipe that will likely become one of our favorites!! It can be " veganized " by

deleting the feta or queso fresca and using tofu sour cream.

Nutr. Assoc. : 0 0 0 0 0 0 0 5439 0 901094 0 0 0 58504 0 0 0