Pan-Fried Squash with Broken Tostadas, Cilantro, and Lime
Category
Breakfast
Cusine
Latin American
What do you need?
How to make?
Ingredients
1 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 lb. pattypan squash, cut into 1-inch pieces
1 poblano chile, thinly sliced
1/2 tsp. ground cumin
2 Tbs. fresh lime juice
Kosher salt
4 5-to-6-inch tostadas
1/4 cup chopped fresh cilantro, more for garnish
Directions
In a 12-inch skillet, heat the olive oil and butter over medium-high heat. Add the squash and cook, stirring once or twice, until just tender, 5 to 6 minutes. Add the poblano chile and cumin; cook 2 minutes more. Stir in the lime juice and 1/2 tsp. salt. Break the tostadas into the skillet. Add the cilantro, and toss briefly to combine. Season to taste with salt, transfer to a platter, scatter a bit more cilantro over the top, and serve.
