Cotija-Lime Vegetable Tostadas with Zucchini, Poblano Pepper & Rice

Cotija-Lime Vegetable Tostadas

with Zucchini, Poblano Pepper & Rice

40 MIN
2 Servings
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From the Test Kitchen

This take on the beloved Mexican dish (whose name is a reference to the toasted tortillas at its base) features a trio of zucchini, poblano pepper, and onion tossed in a light, creamy dressing—inspired by the flavorful mix that tops Mexican street corn, or elote.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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fresh
ingredients
Cotija-Lime Vegetable Tostadas with Zucchini, Poblano Pepper & Rice
Title
  • 4 Flour Tortillas
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 1 Poblano Pepper
  • 1 Red Onion
  • 1 Zucchini
  • 1 Lime
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Mayonnaise
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
How To: Get Perfect Citrus Zest
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Medium dice the zucchini. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling. Combine the diced onion and diced pepper in a bowl. 

Make the lime rice
2 Make the lime rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the lime zest and the juice of 2 lime wedges. Cover to keep warm.

Cook the zucchini
3 Cook the zucchini

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Toast the tortillas
4 Toast the tortillas

Meanwhile, place the tortillas on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven. 

Cook the onion & pepper
5 Cook the onion & pepper

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add half the spice blend (you will have extra) and the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Cook, stirring constantly, 1 to 2 minutes, or until combined. Transfer to the bowl of cooked zucchini.

Finish the vegetables & serve your dish
6 Finish the vegetables & serve your dish

To the bowl of cooked vegetables, add the mayonnaise and the juice of the remaining lime wedges. Stir to combine. Taste, then season with salt and pepper if desired. Assemble the tostadas using the toasted tortillas, lime rice, and finished vegetables. Serve the tostadas garnished with the cheese. Enjoy!

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Cotija-Lime Vegetable Tostadas

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Medium dice the zucchini. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling. Combine the diced onion and diced pepper in a bowl. 

2 Make the lime rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the lime zest and the juice of 2 lime wedges. Cover to keep warm.

Make the lime rice
Cook the zucchini
3 Cook the zucchini

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

4 Toast the tortillas

Meanwhile, place the tortillas on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven. 

Toast the tortillas
Cook the onion & pepper
5 Cook the onion & pepper

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add half the spice blend (you will have extra) and the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Cook, stirring constantly, 1 to 2 minutes, or until combined. Transfer to the bowl of cooked zucchini.

6 Finish the vegetables & serve your dish

To the bowl of cooked vegetables, add the mayonnaise and the juice of the remaining lime wedges. Stir to combine. Taste, then season with salt and pepper if desired. Assemble the tostadas using the toasted tortillas, lime rice, and finished vegetables. Serve the tostadas garnished with the cheese. Enjoy!

Finish the vegetables & serve your dish
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