Spiralized turnips and swiss chard shine in these cheesy winter vegetable tostadas with gruyere and fontina.
Did we wake up this morning as newer better versions of ourselves?
More hungover versions of ourselves?
The versions of ourselves who can get our husbands to willingly eat turnips?
You’re skeptical. I get it.
Turnips are not exactly the Taylor Swift of the vegetable world.
But give me some grated cheese, a few tortillas, and a spiralizer, and I can make some magic happen.
I believe the.boy’s words were actually “THE BEST” and “AMAZING”, but he kind of had his mouth full, so who really knows.
He also had no idea what he was eating until a few days later when he asked what those “pink stringy things” were.
I just giggled and shoved another one in his face.
What he doesn’t know won’t hurt him.
And it might even make him more spiritually awakened.
New Year’s delusion of grandeur. Let’s go with it.
- 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
- 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.
- Heat oven to 350F.
- Spread the tortillas out on parchment-lined baking sheets.
- 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.
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Kale and Blistered Pepper Quesadillas from A Cozy Kitchen