The Grilled Veggie Tostada in a Tortilla Shell Cup with Crumbled Feta & Fresh Salsa was inspired by Martha Stewart's recipe for Grilled Vegetable Tostadas & the Cilantro-Lime Rice that I've paired with the tostadas is Martha Stewart's original recipe (click the link to view her recipe). This is a fresh but surprisingly filling dish & is just perfectly paired with the Cilantro-Lime Rice. Add your favorite margarita (I'll share mine soon!) & this is a wonderfully satisfying, tasty meal perfect for Cinco de Mayo. Both the hubby & I desperately wanted to eat more because these were so tasty but we were beyond stuffed after 3 of the tostadas & a side of rice!
Ingredients:
1 handful (1 bunch) of scallions, use the white & light green ends (personally I save the dark green ends for salads or omelets)
8-10 large white mushroom, cut ends off stems & compost, chop stems & tops into 3/4 - 1 inch pieces
1 medium yellow onion, chopped into 3/4 inch pieces
2 small zucchinis, chopped into 3/4 inch pieces
1/2 cup shredded pepper jack cheese (we prefer Cabot)
1 cup of fresh salsa (at least)
3/4 cup of freshly crumbled feta (I buy it solid & crumble it myself - it's a better deal & I believe it tastes fresher than pre-crumbled feta)
2 1/2 12" white wraps (I used white for a treat but my husband also like tomato & I prefer wheat)
several tablespoons olive oil for sautéing veggies
Get cooking!
Preheat oven to 350 degrees.
Using a large knife, cut the wraps in half & in half again (1 whole wrap yields 4 pieces).
In a large-cup (2 1/2 cup) non-stick muffin tin, gently press each wrap piece into each cup, forming, well, a cup! You'll have 10 cups.
Bake the wrap-cups for 5 minutes. This will "stiffen" the form.
In a 10" cast iron skillet, heat 2 tbsps of olive oil over medium-low heat (on a scale of min, 0 - 9, max, I set mine at 3.5). Add more olive oil as needed.
Sauté each veggie individually until desired tenderness is reached (the scallions & onions only take a few minutes while the zucchini & mushroom take at least 10 minutes). When each veggie is done, divide evenly among the 10 wrap-cups. I layered mine first with scallions, then the mushrooms, zucchini, & finally yellow onions.
When all of the veggies are sauteed & in the cups, sprinkle the shredded jalapeno jack cheese evenly on top.
Bake for 12-15 minutes.
Remove from oven & allow to set for 5 minutes.
Serve & let everyone top to their liking with crumbled feta & fresh salsa.
After a week on nearly non-stop rain, it was great to spend the day outside. We took our kids to "Touch a Truck" day, came home & got plenty of yard work, gardening, & mulching done while the kids played outside in the fresh air & sunshine. The hubby & I whipped together this great meal & paired with my hubby's fabulous margaritas it was the perfect end to the perfect day! :)
Enjoy!! And Happy Cooking! :)
