Quick dinner gives tostadas a flavorful twist - GulfToday

Quick dinner gives tostadas a flavourful twist

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Hot Thai peanut sauce and shiitake mushrooms give a new twist to traditional tostadas. Tostadas are crisp tortillas that can have a variety of fillings and take their name from its toasted tortilla base. Most tostadas have a deep-fried base. For this quick dinner, I find it easier and healthier to crisp the tortillas under the broiler.

The corn on the cob takes only 5 minutes in a microwave oven and there’s no pot to wash.

Most Asian dishes call for ingredients you might not use every day. Here are some ways to use them in other meals. Sesame oil gives a nutty flavor to sauteed meats and salads. The peanut sauce is great on any type of kabobs or as a dip for cooked meats.

Helpful Hints:

White vinegar diluted with a little water can be used instead of rice vinegar.

Any type of sliced mushrooms can be used instead of shiitake mushrooms.

There are many types of Thai peanut sauce. I prefer a thicker one for this recipe.

Countdown:

Preheat broiler.

Prepare ingredients.

Start corn.

Make tostadas.

Staples: vegetable oil spray and salt.

MEXICAN-ASIAN TOSTADAS

Vegetable oil spray

4 8-inch light flour tortillas

2 teaspoons Chinese rice vinegar

2 teaspoons sesame oil

1 1/2 cups shredded lettuce

1 cup sliced shiitake mushrooms

10 ounces cooked, boneless, skinless chicken breasts, cut into strips

1/4 cup Thai peanut sauce

1 cup diced tomatoes

Preheat broiler. Line a baking sheet with foil and spray with vegetable oil spray. Spray both sides of the tortillas and place on the sheet. Broil 2 minute. Turn tortillas over and broil 1 minute or until tortillas are crisp, but not brown. Remove from broiler.

Mix vinegar and sesame oil in a small bowl. Add lettuce and shiitake mushrooms and toss well. Divide evenly over 4 tortillas. Using the same bowl, toss chicken in peanut sauce and spoon over the vegetables on the tortillas. Sprinkle tomatoes on top.

Yield 2 servings.

Per serving: 553 calories (33% from fat), 20.5 g fat (2.8 g saturated, 6.3 g monounsaturated), 126 mg cholesterol, 50.2 g protein, 50.4 g carbohydrates, 14.2 g fiber, 638 mg sodium.

SESAME CORN ON THE COB

2 ears corn

2 teaspoons sesame oil

Salt

Remove husk from corn and wrap in paper towel. Microwave on high for 5 minutes. Brush with sesame oil and sprinkle salt on to taste.

Yield 2 servings.

Tribune News Service