Adobo-Glazed Portobello Tostadas
TOTAL: 25 MIN. SERVES: 4
½ small red onion, thinly sliced1 jalapeño, one half sliced, other half finely chopped2½ Tbsp fresh lime juice, dividedPinch of sugarKosher salt8 corn tortillas1 Tbsp olive oil½ cup barbecue sauce1 tsp chopped canned chipotles in adobo plus ½ Tbsp adobo4 portobello mushroom caps, gills removed1 avocado, halved and scooped¼ cup cilantro leaves, finely chopped3 radishes, thinly sliced¼ cup crumbled cotija cheese
1. Heat oven to 450°F. In small bowl, combine onion, sliced jalapeño, 1 Tbsp lime juice, sugar, and pinch of salt.
2. Divide tortillas between 2 rimmed baking sheets. Using 1 Tbsp olive oil, brush both sides of each tortilla with oil. Bake, until brown and crisp, 3 to 4 min. per side.
3. Heat broiler. In small bowl, combine barbecue…
