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CARLA HALL Black-Eyed Pea and Cheddar Tostada

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Try Carla Hall’s Black-Eyed Pea and Cheddar Tostada’s!

ingredients
BLACK-EYED PEA AND CHEDDAR TOSTADA
1 package small flour tortillas (6 inches)
2 cups canola oil (for frying, enough oil to fill skillet with 3 inches oil)
1 small yellow onion (minced)
2 garlic cloves (minced)
2 15 ounce cans black eyed peas (drained and rinsed)
1/2 cup water
1 cup yellow cheddar cheese (shredded)
Kosher salt and freshly ground black pepper (to taste)
GREEN CABBAGE SLAW:
1/2 head green cabbage (thinly sliced)
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper (to taste)
QUICKLE:
1 1/2 cups apple cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 cup water
1 English cucumber (finely diced)
2 medium tomatoes (finely diced)
1 small yellow onion (finely diced)

directions
Adjust an oven rack to the top shelf of the oven. Preheat oven to broil. Place a baking sheet inside of a baking rack.
Using a 3-inch round biscuit cutter, cut the tortillas into 3-inch rounds.
In a large cast iron skillet over medium-high heat, add canola oil to a height of 3 inches and heat until 350ºF. Add the flour tortillas, fry until golden brown and slightly puffed. Remove to the baking rack. Set aside until ready to assemble.
In a large saute pan, heat olive oil over medium-high heat. Add onion and cook until translucent, about 4 minutes. Add garlic, black eyed peas and water. Bring to a boil and allow to simmer until the water is reduced by half. Using a potato masher, mash the pea mixture. Remove from heat.
Using a spoon, spread the black eyed pea mixture onto the fried tortillas. Top each tortilla with a spoonful of shredded cheese and broil for 2 minutes, until the cheese is melted and bubbly. Remove from the oven and top with cabbage slaw and quickle.
For the Cabbage Slaw: >In a large bowl, add the cabbage, vinegar, olive oil, and thyme. Toss until coated. Season with salt and pepper.
For the Quickle: In a medium saucepan over medium heat, add the vinegar, sugar, salt, and water. Bring to a boil and simmer for 5 minutes. Place cucumber, tomatoes and onion into a large bowl. Pour vinegar mixture over vegetables. Allow to sit for 10 minutes.
Tip: For a healthy alternative, bake or grill your tortillas before stacking and broiling.

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