Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pan-Fried Squash with Broken Tostadas, Cilantro, and Lime

Scott Phillips

Servings: 4

A little spicy, a little crunchy, and a lot tangy, this side dish is positively intriguing. Look for tostadas—the crisp, flat corn tortillas most often served like open-face tacos—at the grocery store, or substitute tortilla chips (this is a good way to use the crushed ones at the bottom of the bag).


  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 1 lb. pattypan squash, cut into 1-inch pieces
  • 1 poblano chile, thinly sliced
  • 1/2 tsp. ground cumin
  • 2 Tbs. fresh lime juice
  • Kosher salt
  • 4 5-to-6-inch tostadas (or 1 cup crumbled tortilla chips)
  • 1/4 cup chopped fresh cilantro, more for garnish

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 70
  • Fat (g): 7
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 10
  • Sodium (mg): 320
  • Carbohydrates (g): 20
  • Fiber (g): 3
  • Sugar (g): 3
  • Protein (g): 3


  • In a 12-inch skillet, heat the olive oil and butter over medium-high heat. Add the squash and cook, stirring once or twice, until just tender, 5 to 6 minutes. Add the poblano chile and cumin; cook 2 minutes more. Stir in the lime juice and 1/2 tsp. salt.
  • Break the tostadas into the skillet. Add the cilantro, and toss briefly to combine. Season to taste with salt, transfer to a platter, scatter a bit more cilantro over the top, and serve.


Rate or Review

Reviews (1 review)

  • Karlette | 11/11/2016

    Delicious! I've made it several times already. What a great way to use up summer squash--which is often bland and uninteresting. The addition of poblanos and tortilla chips is brilliant.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial