The Chew: Black-Eyed Pea & Cheddar Tostada Recipe

The Chew: Black-Eyed Pea & Cheddar Tostada

Carla Hall’s Black-Eyed Pea and Cheddar Tostada recipe is a surprisingly tasty, unique way to serve up an appetizer or fun handheld meal. She created her own crunchy fried tortillas with regular flour tortillas, and mashed together black-eyed peas and other tasty ingredients to spread on each round. Then, to really round out the flavor of each bite, she created a Green Cabbage Slaw and “Quickle” which was basically a quick version of pickled tomatoes, onions, and cucumber. The “quickle” almost works like a salsa, but this tostada is sure to be unlike any other you’ve had before!

To get the recipe, click next page.

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The Chew: Black-Eyed Pea & Cheddar Tostada Recipe Ingredients

The Chew: Black-Eyed Pea & Cheddar Tostada Recipe

Carla Hall’s Black-Eyed Pea and Cheddar Tostada recipe makes for the perfect appetizer or snack when without the guilt! (usdagov / Flickr)

  • 2 C canola oil – for frying
  • 2 garlic cloves – minced
  • 1/2 C water
  • kosher salt and freshly ground black pepper
  • 1 package small flour tortillas
  • 1 small yellow onion – minced
  • 2 15-oz cans black eyed peas – drained, rinsed
  • 1 C yellow cheddar cheese – shredded

For the Green Cabbage Slaw:

  • 2 tbsp apple cider vinegar
  • 2 tsp fresh thyme leaves
  • 1/2 head green cabbage – sliced thin
  • 2 tbsp olive oil
  • kosher salt and freshly ground black pepper

For the “Quickle”:

  • 1 tsp sugar
  • 1/2 C water
  • 2 medium tomatoes – finely diced
  • 1 1/2 C apple cider vinegar
  • 1 tsp salt
  • 1 English cucumber – finely diced
  • 1 small yellow onion – finely diced

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The Chew: Black-Eyed Pea & Cheddar Tostada Recipe Directions

  1. Adjust the oven rack to the top shelf
  2. Preheat the oven to broil and put a baking sheet inside a baking rack
  3. Use a 3-inch round biscuit cutter to cut the tortillas into 3-inch rounds
  4. In a large, cast-iron skillet over medium-high heat, add canola oil until it fills 3-inches up the skillet
  5. Heat the oil to 350 degrees
  6. Add the tortillas and fry until golden brown and a little puffed, then remove to the baking rack
  7. Set aside until ready to put together
  8. In a large saute pan, heat the olive oil over medium-high heat
  9. Add the onion and cook for approximately 4 minutes, until translucent
  10. Add the black eyed peas, garlic, and water, then bring to a boil
  11. Simmer until the water in reduced by half
  12. Mash the mixture, then remove from heat
  13. Use a spoon to spread the black eyed pea mixture onto the fried tortillas
  14. Top each tortilla with shredded cheese, then broil for 2 minutes, until the cheese has melted
  15. Remove from the oven and top with cabbage slaw and Quickle

For the Cabbage Slaw:

  1. In a large bowl, add the vinegar, cabbage, thyme, and olive oil
  2. Toss until coated, then season with salt and pepper

For the “Quickle”:

  1. In a medium saucepan over medium heat, add the sugar, vinegar, salt, and water
  2. Bring to a boil, then simmer for 5 minutes
  3. Put the tomatoes, cucumber and onion in a large bowl
  4. Pour the vinegar mixture over the veggies
  5. Let sit for 10 minutes

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