In this fall dish, chunks of fresh pumpkin chunks are sautéed with McCormick spices to take on the flavors of cinnamon and chiles, then served on warm tortillas with queso fresco for an inspire version of a tostada. Serve with cool kale slaw for contrasting crunch.
For the Tostadas
- In a sauté pan, heat the oil over medium heat. Sauté the poblanos, cinnamon chipotle seasoning and cumin for 2 minutes.
- Add the roasted pumpkin, corn and peppers, and salt and pepper and sauté until heated through, 3 to 5 minutes longer. Set aside.
For the Slaw
- In a bowl, combine the kale crunch salad mix with the cilantro and toss with the cilantro vinaigrette.
- Spoon about ¼ cup warm pumpkin mixture onto each warm tortilla. Top with slaw and queso fresco.