A Cabot Cheddar Lace Crisp stands in for the tortilla in this healthy and creative version of the classic Tostados. You can also add chicken, beef, fish or just more vegetables if you like.
12 ounces Cabot Seriously Sharp, Extra Sharp or your favorite Cabot cheddar grated (about 3 cups, divided)
3 tablespoons yellow cornmeal
2 cups of cooked black beans or 2-15-ounce cans, rinsed and drained
2 to 3 cups of mixed spring greens
1 cup guacamole or 1 avocado, diced
1 dozen or so of fresh cherry tomatoes, cut in half
small red onion, diced
2 ears corn, shucked and kernels cut off cob or 2 cups of frozen corn
1 or 2 jalapeño diced, optional
2 cloves garlic, minced
salt and pepper
Honey Lime Dressing:
⅓ cup fresh squeezed lime juice
⅓ cup quality olive oil
1 tablespoon honey
1 garlic clove, minced fine
½ teaspoon chili powder
½ teaspoon cumin
salt and pepper to taste
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PREHEAT oven to 350°F.
STIR the cornmeal and 2 cups of grated cheese together in a medium sized bowl. Place parchment paper on a 11 x 17 baking sheet.
MAKE appetizer sized “tortillas” by taking about 2 tablespoons of the cheese mixture and form a small mound using your hands, about 2” in diameter and about ¼ high, in one corner of the baking sheet. Continue making the cheese mounds, leaving about ½ inch between each one. You should be able to fit 15 mounds on the baking sheet. If you want to make dinner-size “tortillas”, use about 3 tablespoons of cheddar for each crisp.
BAKE 7 to 9 minutes. Keep a watchful eye the last couple of minutes and remove the baking sheet as soon as they start to lightly brown around the edges, and they have an overall “lacey” appearance. Remove from the oven and set aside
FOR THE SALAD:
HEAT olive oil in a small saucepan over medium heat. Add the minced garlic and jalapeños and sauté for a couple minutes. Add the beans and continue cooking for another 4 or 5 minutes. Season with salt and pepper to taste and set aside to cool.
MIX all the dressing ingredients in a small bowl and whisk.
TOSS the greens with a couple of tablespoons of the Honey-Lime Dressing and gently toss again.
PLATE the crisp and top each with the black beans. Then top with the tossed salad with vegetables. Garnish with the remaining vegetables and the remaining 1 cup shredded cheese. Squirt or drizzle more of the Honey-Lime Dressing over the salad and enjoy!
Recipe courtesy of Jimmy Kennedy.