Monday, June 22, 2009

Lunch today; ham and cheese sandwiches.
PS: I am not a foodie, not even close. But I love the way food looks, both on my plate and in pictures. :) So I occasionally make an effort at yummy meals.
And so we have dinner...

The recipe for dinner tonight. Mushrooms and poblano tostado - Real Simple mag

And the final product. A 20 minute meal that was easy and really delicious. Even Phil really enjoyed it and warning, it's a tiny bit spicy. Here's the recipe...

serves 4
2 tbs olive oil
1 lb button mushrooms
1 poblano pepper, seeded and thinly sliced
2 cloves garlic, finely chopped
Kosher salt and black pepper
1 cup corn kernels (cut fresh from 1 ear or frozen)
4 small flour tortillas
1 cup shredded Monterey Jack
2 cups shredded romaine lettuce
1/2 cup store bought fresh salsa

Heat 1 tbs olive oil in a large skillet over med-high. Add mushrooms, pepper, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cook, tossing occasionally, until veges are tender, 6-8 minutes. Stir in corn.
Heat broiler. Brush tortillas with remaining oil and broil until crisp, 1 minute per side. Top with cheese and broil another minute. Top with veges, lettuce, and salsa.

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Thanks for reading!
xx Kirsty

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