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Queso Fresco Stuffed Lentil Tostadas

Serves 4.


    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.


    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


    • 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


    Per serving:

    • calories229
    • protein18g
    • fat2g
      • saturated fat1g
      • trans fat0g
    • carbohydrates36g
      • sugars5g
      • fibre6g
    • sodium130mg



    In medium bowl, combine onion, garlic, jalapeno, tomato, and poblano pepper with queso fresco; add salt. Set aside.


    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.


    Roll dough to 1/16 in (0.2 cm) thickness. Cut into 4 large discs.


    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.


    Mound filling on top of tostada. Serve immediately, garnished with cilantro and lime wedges.


    Like this recipe?

    This recipe is part of the Cheese Making at Home collection.



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