Valerie Lugonja
This versatile, flavour-packed filling can top a tostada, fill a quesadilla, or stand alone as a hot dip. Using red lentil flour for the flatbread provides an unexpected pop of colour and a tasty backdrop to balance the spicy bite.
Make it a dip
Place prepared queso fresco filling in sturdy ovenproof dish. Heat in oven set to 400 F (200 C) for 15 minutes, or until bubbly. Serve with crackers and vegetables for dipping.
Queso Fresco Stuffed Lentil Tostadas
Ingredients
- 3 Tbsp (45 mL) minced onion
- 1 garlic clove, minced
- 1/2 jalapeno, peeled, seeded, stemmed, and minced
- 1 ripe tomato, peeled, seeded, and minced
- 1/2 large roasted poblano pepper
- 2/3 cup (160 mL) crumbled queso fresco
- 1/2 tsp (2 mL) pink Himalayan salt
- 1 cup (250 mL) lentil flour + more for rolling
- 1/2 cup (125 mL) water
- 2 tsp (10 mL) coconut oil, divided
- Fresh cilantro and lime, for garnish
Nutrition
Per serving:
- calories229
- protein18g
- fat2g
- saturated fat1g
- trans fat0g
- carbohydrates36g
- sugars5g
- fibre6g
- sodium130mg
Directions
01
In medium bowl, combine onion, garlic, jalapeno, tomato, and poblano pepper with queso fresco; add salt. Set aside.
02
Combine flour with water in blender. Mix until dough comes together, forming a ball. Place dough in airtight container and let cool for 1 hour.
03
Roll dough to 1/16 in (0.2 cm) thickness. Cut into 4 large discs.
04
To put together tostada, heat small skillet to medium. Using 1/2 tsp (2 mL) coconut oil for each flatbread, fry flatbreads. Watch closely, as theyu2019ll cook very fast. After 20 to 30 seconds, flip to toast remaining side; set aside. Continue until all are cooked.
05
Mound filling on top of tostada. Serve immediately, garnished with cilantro and lime wedges.
