Winter Vegetable Tostadas with Gruyere and Fontina
 
 
Spiralized turnips and swiss chard shine in these cheesy winter vegetable tostadas with gruyere and fontina.
Yield: 12 tostadas
Ingredients
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 medium turnips, peeled and spiralized
  • salt and black pepper, to taste
  • 1 bunch swiss chard, stems removed and leaves thinly sliced
  • 1 tsp ancho chili powder
  • ½ tsp cumin
  • ½ lb gruyere, shredded
  • ¼ lb fontina, shredded
  • 12 8-inch flour or corn tortillas
Instructions
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the garlic and saute for 30 seconds, or until fragrant. Stir in the turnips and a pinch of salt. Saute, stirring frequently, for 5-6 minutes or until turnips start to soften. Stir in the swiss chard, chili powder, and cumin. Cook until swiss chard is wilted, about 3-4 minutes. Season to taste with salt and black pepper.
  2. Heat oven to 350F.
  3. Spread the tortillas out on parchment-lined baking sheets.
  4. In a medium bowl, toss together the gruyere and fontina. Top each tortilla with a handful of the cheese mixture. Divide the veggies evenly among the tortillas, placing them on top of the cheese. Top with any leftover cheese. Place in the oven and bake for 5-8 minutes, or until cheese is melted and tortillas are warmed through. Serve warm.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 2 tostadas
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/01/winter-vegetable-tostadas-gruyere-fontina.html