Grilled Vegetable Tostadas with Quick Mole Sauce


1 recipe Quick Mole Sauce, (see 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


Prepare Quick Mole Sauce.

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

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.

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

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)


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

Recipe shared from: