Last week, Mr. Prevention was in Mexico for work. My mom has a ton of vacation time to use before the end of the year (something like 7 WEEKS!) and I’ve been wanting my dad to replace some of the faucets in our bathrooms. I was glad they were able to come stay with me for a few days. With all the craziness of last week, it was so nice to 1) have someone help manage my schedule as a single dog mom and 2) make dinner for those who appreciate home-cooked meals.
This week, Mr. Prevention is China. He left yesterday morning and I’m bummed. I want a weekend with my husband and a whole lot of nothingness on the schedule.
I promise not to whine all week. BUT I MISS HIM!
Anyways, tostadas. These tostadas.
We recently tried a Mexican restaurant for the second time. The first time was about 6 years ago and we decided to return. It was memorable this time around because of both the food…and the bathroom.
The restaurant was decked out in Halloween decor. Cobwebs everywhere, spiders all over, light-up wall hangings…the whole 9 yards. They did a great job of decorating. I went to the bathroom before eating to wash my hands and I saw a cord running behind the mirror above the sink. It caught my attention and so I tried lifting the mirror slightly off the wall to see where the cord lead to.
Well, suddenly, the mirror turned into a 3-D witch and literally jumped out at me making “meh he he he!” noises. Of course I screamed. Loudly. Embarrassed, I returned to the table and didn’t say anything to Mr. Prevention. However, our table being close-ish to the bathrooms, he had heard me.
“I thought I would warn you, but I figured it would be more fun if I didn’t.” he said.
My meal was also memorable. I had asked the waiter, “Should I get the shrimp quesadilla or the chicken toastadas?”
He responded with an affirmative, “Shrimp quesadillas…they’re seasoned really well.” And, that they were. Mr. Prevention was jealous of my meal and lucky for him, I’m a good sharer…sometimes.
So, I tried recreating the flavors of the quesadilla at home in tostada form. I must say, it was a success.
Chipotle Shrimp and Poblano Tostadas
6 (6-inch) corn tortillas
olive oil cooking spray
2 tsp olive oil
1 lb shrimp, peeled, deveined, and roughly chopped into 1/2-inch bites
1 poblano pepper, diced
1 tsp cumin
1/2 tsp chipotle chili powder
pinch of cayenne
4 cups lettuce, shredded
1/2 cup tomatoes, diced
1 avocado, diced
1/2 cup salsa
6 Tbsp nonfat plain Greek yogurt
6 Tbsp (1.5 oz) Cojita cheese, shredded
Preheat broiler to 550 F.
Arrange tortillas on a baking sheet lined with foil and lightly spray with olive oil. Broil for 2-3 minutes, checking frequently. Flip when browned and repeat on the other side. Repeat with remaining tortillas.
In a medium skillet, heat the olive oil over medium heat. When hot, add the shrimp, poblano pepper, and spices. Cook shrimp, stirring occasionally, until pink and no longer opaque, about 4-5 minutes.
Layer about 2 1/2 ounces of the shrimp and peppers onto each of 6 tostadas. Top each with lettuce, tomato, avocado, salsa, yogurt, and cheese. Serve immediately.
Yield: 6 tostadas.
Nutrition Information (per tostada): 197 calories; 7.4 g. fat; 80 mg. cholesterol; 213 mg. sodium; 13.8 g. carbohydrate; 2.5 g. fiber; 15.5 g. protein
Result: These had great flavor and were my attempt to replicate the seasoning I had had recently in a shrimp quesadilla. I like tostadas, but they are so hard to eat! The corn tortillas were difficult to get crispy, so I would probably buy tostadas the next time. A quick and easy meal…enjoyed by all!
Other than a 1 hour run and 90 minutes of retail therapy at Kohl’s I spent all of yesterday working on my cookbook. Two recipes to go today and my manuscript is due Thursday! I think I can…I think I can!!