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Food

Queso Fresco Stuffed Lentil Tostadas

Serves 4.

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Queso Fresco Stuffed Lentil Tostadas
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. [callout]

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. [/callout]

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:

  • calories 229
  • protein 18g
  • fat 2g
    • saturated fat 1g
    • trans fat 0g
  • carbohydrates 36g
    • sugars 5g
    • fibre 6g
  • sodium 130mg

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.

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