In all the years I've been melting cheese on top of some sort of starch, combining it with veggies or protein and attempting to pass it off as something new and exciting for dinner, never have I come close to the full mouthed groans of pleasure that these crunchy, cheesy, delightful little rounds elicited from my appreciative crew! If you're looking for a delicious and easy vegetarian weeknight throw together, these Red Onion, Mango and Cheddar Cheese Tostadas really fit the bill!!
I've gotta say, having a package of tortillas in the fridge is a real lifesaver! I know you probably think that because I write a food blog, I have a well balanced, well thought out meal on the table most nights, but the reality of the situation is that between my busy schedule and my daughter's busy sports schedule, I'm either out all day and night, including weekends (a condition that makes it kinda hard to get something going in the kitchen!) So having dinners that you can throw together with ingredients you generally have handy is a real lifesaver. While the onions for these are cooking, you can throw together a simple salad and dinner is complete!
And guys, these really are delicious--don't know why I never thought to add mango into the mix but it really adds just the right amount of sweet/tart to the savoriness of the onions and the gooey richness of the melted Cheddar. And the jalapeño adds just the right amount of kick to keep things lively. It's the like the best grilled cheese you ever had--comforting, reliable but not a bit boring. And in these crazy times, we need all the comfort we can get, right?
Red Onion, Mango and Cheddar Cheese Tostadas
Serves 3 as a light main course
Prep Time: 25-30 minutes (to cook the onion); Bake Time: 8-10 minutes
- 3 tablespoons extra-virgin olive oil
- 6 flour tortillas (I think I used 8-inch ones)
- 1 1/2 pounds red onions (about 4 large ones), halved and thinly sliced
- 1/2 teaspoon salt
- 1 jalapeño chile, ribs and seeds removed, minced
- 1 large mango, peeled, pitted and cut into small cubes
- 1 tablespoon fresh lime juice
- 1 1/2 cups cheddar cheese, shredded (about 6 ounces)
1. Preheat the oven to 425º and make sure the rack is in the center. Brush a large rimmed baking sheet with 1 tablespoon of the oil and arrange the tortillas on top of it in a single layer.
2. Place the remaining 2 tablespoons oil in a large skillet and heat over medium heat until very hot. Add the onions and the salt and stir together. Let cook for about 20 minutes, stirring often, until the onions are lightly browned and tender. Stir in the minced jalapeño and cook for about 1 minute. Remove the pan from the heat and stir in the mango and lime juice. Taste and add salt and pepper if necessary.
3. Divide the onion mixture evenly among the tortillas, sprinkle with the cheese and bake for 8-10 minutes, until the tortillas are crisp and the cheese is melted. Serve immediately.
4. The recipe doubles or even triples well--just use two baking sheets. Also, you might need to cook the tortillas a little bit longer.
Note: Recipe adapted from A Year in a Vegetarian Kitchen by Jack Bishop. I tinkered around a lot with proportions and ingredients here.