Mexican-Asian Tostadas with Sesame Corn on the Cob.

Hot Thai peanut sauce and shiitake mushrooms give a new twist to traditional tostadas.

Tostadas are crisp tortillas that can have a variety of fillings and take their name from its toasted tortilla base. Most tostadas have a deep-fried base.

For this quick dinner, I find it easier and healthier to crisp the tortillas under the broiler.

The corn on the cob takes only five minutes in a microwave oven, and there’s no pot to wash.

Most Asian dishes call for ingredients you might not use every day. Here are some ways to use them in other meals.

Sesame oil gives a nutty flavor to sauteed meats and salads. The peanut sauce is great on any type of kabobs or as a dip for cooked meats.


Yield: 2 servings

Vegetable oil spray

4 8-inch light flour tortillas

2 teaspoons Chinese rice vinegar

2 teaspoons sesame oil

1½ cups shredded lettuce

1 cup sliced shiitake mushrooms

10 ounces cooked, boneless, skinless

chicken breasts, cut into strips

¼ cup Thai peanut sauce

1 cup diced tomatoes

Preheat broiler. Line a baking sheet with foil and spray with vegetable oil spray. Spray both sides of the tortillas and place on the sheet. Broil two minutes. Turn tortillas over and broil one minute or until tortillas are crisp, but not brown. Remove from broiler.

Mix vinegar and sesame oil in a small bowl. Add lettuce and shiitake mushrooms and toss well. Divide evenly over four tortillas. Using the same bowl, toss chicken in peanut sauce and spoon over the vegetables on the tortillas. Sprinkle tomatoes on top.


Yield: 2 servings

2 ears corn

2 teaspoons sesame oil


Remove husk from corn and wrap in paper towel. Microwave on high for five minutes. Brush with sesame oil and sprinkle salt on to taste.

Nutritional information per serving: 553 calories (33% from fat), 20.5 g fat, 126 mg cholesterol, 50.2 g protein, 50.4 g carbohydrates, 14.2 g fiber, 638 mg sodium.

Nutritonal information per serving: 117 calories (43% from fat), 5.6 g fat, no cholesterol, 2.9 g protein, 17.1 g carbohydrates, 2.4 g fiber, 14 mg sodium.

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