Grilled Vegetable and Cheese Tostadas Recipe :: The Meatwave

Ingredients

• For the Tostadas
• 2 to 3 cups canola oil
• 12 corn tortillas
• For the Guacamole
• 1/2 medium white onion, roughly chopped
• 1 medium jalapeño, roughly chopped
• 2 whole cloves garlic, peeled
• 1/3 cup roughly chopped fresh cilantro, divided
• 3 ripe avocados
• 2 tablespoon freshly squeezed lime juice
• For the Topping
• 1 small kabocha squash, seeded and cut into 1-inch sections, peel removed (if desired)
• 1/2 small head of red cabbage, core left intact, cut into 4 equal wedges
• 1 large red onion, cut into 1/2-inch slices and skewered horizontally so the rings lie flat on the grill
• 10 oz Grilling Cheese or Queso de Freir, cut into 1/2-inch slices
• 1/4 cup canola or vegetable oil, divided
• 3 tablespoons finely chopped fresh cilantro
• 1/4 cup freshly squeezed lime juice, plus extra lime wedges for serving
• 4 radishes, thinly sliced
• Kosher salt
• Freshly ground black pepper