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Grilled Vegetable Tostadas with Quick Mole Sauce

Prep 1 hr Cook 10 mins Grill 5 mins
Grilled Vegetable Tostadas with Quick Mole Sauce
  • 1  recipe  Quick Mole Sauce, (recipe below)
  • 4  medium  zucchini and/or yellow summer squash, quartered lengthwise
  • 1  medium  eggplant, cut in 1/2-inch slices
  • 1  large  red onion, cut in 1/2-inch slices
  • 2  tablespoons  olive oil
  • 16 4 - 6  inches  toasted corn tortillas*
  • 1 8  ounce carton  sour cream
  • 1  cup  crumbled queso fresco or feta cheese
  •  Avocado slices and/or Fresh Cilantro

1. Prepare Quick Mole Sauce.

2. Brush zucchini or squash, eggplant, and onion with olive oil; season with salt and black pepper.

3. For charcoal grill, on rack of uncovered grill, cook vegetables directly over medium coals 5 to 8 minutes or until tender, turning once halfway through grilling. (For gas grill, preheat. Reduce heat to medium. Place vegetables on rack over heat. Cover and grill as above.) Cut vegetables in pieces.

4. Serve the grilled vegetables with Quick Mole Sauce, toasted tortillas, sour cream, cheese, avocado, and cilantro. Makes 8 servings.

From the Test Kitchen*Toasted Corn Tortillas:
  • (Find 4-inch tortillas in stores that stock Mexican foods.) Brush both sides of tortillas with 1 Tbsp. olive oil. Place on baking sheet. Heat in 425 degrees F oven 8 minutes or until golden. Or, after brushing with oil, grill directly over medium coals 30 seconds each side or until warmed.
  • Hot: 2 tsp. chili powder
  • Hotter: 3 tsp. hot chili powder
  • Hottest: 4 tsp. hot chili powder + hot-style BBQ sauce
Quick Mole Sauce
  • 2  tablespoons  pumpkin seeds
  • 1  teaspoon  sesame seeds
  • 1  medium  onion, chopped
  • 2  cloves  garlic, minced
  • 2 - 3  teaspoons  chili powder
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  ground cinnamon
  • 1  cup  barbecue sauce
  • 1/2  ounce  bittersweet chocolate, chopped
  •  hot pepper sauce (optional)

1. In large dry skillet over medium heat toast pumpkin seeds and sesame seeds 2 to 3 minutes or until toasted. Remove from skillet.

2. In same skillet cook onion and garlic in hot oil 3 minutes or until tender. Stir in chili powder, cumin, and cinnamon. Cook 1 minute more or until fragrant. Stir in barbecue sauce, bittersweet chocolate, and hot pepper sauce (optional). Bring to boiling; reduce heat. simmer until chocolate is melted. Cool slightly. Transfer onion mixture and toasted seeds to blender or food processor. Cover and blend or process until smooth. Thin with water if needed; cool. Makes 1-1/2 cups.

Nutrition Facts (Grilled Vegetable Tostadas with Quick Mole Sauce)
  • cal. (kcal) 464,
  • Fat, total (g) 28,
  • chol. (mg) 25,
  • sat. fat (g) 8,
  • carb. (g) 48,
  • Monounsaturated fat (g) 13,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 9,
  • sugar (g) 16,
  • pro. (g) 11,
  • vit. A (IU) 1263,
  • vit. C (mg) 39,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 93,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 514,
  • Potassium (mg) 935,
  • calcium (mg) 172,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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