Recipes

Squash Blossom Tostada with Oaxaca cheese

Cook Time

15 min

Total Time

35 min

Servings

4

Squash Blossom Tostada with Oaxaca cheese

These are really good as a "mini food". If you have a Supermercado (Mexican supermarket) you should be able to find the mini corn tortillas (the regular size corn tortillas are fine if you can’t find the mini’s), Mexican oregano, and fresh squash blossom or they should have them in a can. The can is fine in the sauce but you won’t get the beautiful flower look. Squash blossoms may also be found at your local farmers market. 

Roasting the vegetables ahead of time will soften them just enough so when you bite into the tostada you get a good bite and it doesn't crumble.

Squash Blossom Tostada with Oaxaca cheese

These are really good as a "mini food". If you have a Supermercado (Mexican supermarket) you should be able to find the mini corn tortillas (the regular size corn tortillas are fine if you can’t find the mini’s), Mexican oregano, and fresh squash blossom or they should have them in a can. The can is fine in the sauce but you won’t get the beautiful flower look. Squash blossoms may also be found at your local farmers market. 

Roasting the vegetables ahead of time will soften them just enough so when you bite into the tostada you get a good bite and it doesn't crumble.

Servings

4

Total Time

35 min

Ingredients:

6-8 Mini Tortillas

2 medium Zucchini thinly sliced 

Tomato thinly sliced 

1 tablespoon olive oil

Garlic chopped 

1 cup white onion, chopped

1 15oz can diced tomatoes 

1/2 tsp salt

1 tsp dried Mexican oregano 

3c fresh squash blossom (chopped) or 1 can of squash blossoms. 

Oaxaca cheese thinly sliced. 


Directions:

Preheat oven to 450 

Place the tortillas on a baking sheet and bake for about four minutes per side. Remove from baking sheet and set aside.


Place sliced zucchini on half of a baking sheet and bake for three minutes. 

After three minutes flip zucchini, and add the sliced tomatoes to other half of baking sheet continue to bake for three more minutes. Remove from baking sheet and set aside.

 

In a medium sauce pan heat the olive oil, then add the garlic and onion. Sauté until soft then add the diced tomatoes and simmer for three minutes then add squash blossom and salt and oregano. Continue simmering for 8 to 10 minutes.


To assemble (on the baking sheet) start with the tortilla then add a healthy portion of the tomato mixture (about 2 tablespoons), then add the zucchini, then the tomato, salt, then the cheese. Return baking sheet with tostadas to the oven and bake for an additional 3 to 4 minutes to melt the cheese.

Sprinkle with oregano and top with fresh squash blossom if available.

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