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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
First Courses, Season 4
Vegetarian Tacos with Roasted Squash
Vegetarian Tacos with Roasted Squash, Cabbage, Chickpeas & Jicama Salad
Prep Time: 45 minutes
Serves: 2
Directions:
Marinade:
To make marinade add guajillo, cinnamon and water; bring to a boil and cook on simmer for about 10 minutes. Remove stem from chili and add to blender with salt and pepper. Slowly add water until there is a good puree, then set aside.
Squash:
Season squash and grill until tender; add to marinade.
Salad:
To make salad add to bowl jicama, cherry tomatoes, cilantro, key lime, salt, pepper and extra-virgin olive oil; set aside.
Tortillas:
Dip tortilla in water and corn oil; place on grill and make marks then add some cheese.
Garbanzo:
Bring garbanzo beans to a boil with chipotle; strain, smash and season to taste.
Guacamole:
In bowl, mix together onions and avocado until smooth with chunks.
Assemble:
Place garbanzo beans on tortilla, then cabbage, squash, guacamole and more cheese. Garnish with salad.
Ingredients:
Marinade:
1 guajillo
1 cinnamon stick
1 cup water
2T salt and pepper
Squash:
1 squash, slice
Salad:
1/2 jicama, cut into batons
1/2 cup cherry tomatoes
2T cilantro, minced
1 key lime
Salt and pepper to taste
1t extra-virgin olive oil
Tortillas:
2 corn tortillas
1t corn oil
1/4 cup cotija cheese
Garbanzo:
1 can garbanzo beans
1 chipotle chili
Guacamole:
2T white onions, minced
1/2 avocado
1/4 cup cabbage, shredded
TOP CHEF
Season 4 - Chicago
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Comments
Vicki wrote:
Yet another vegetarian dish! You guys rock! I will be trying this tomorrow also, sans the cheese (since I am vegan). Thanks for the great recipe, and I love the show!
posted on March 26, 2008 at 11:23 PM