Broccolini torrada with aged cheddar and lime from Amá: A Modern Tex-Mex Kitchen (page 125) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mexican Sriracha

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on August 02, 2024

    Very yummy. I omitted the chilis because my kids were eating. I also only used pecans. One can definitely substitute broccoli for the broccolini. I found that my broccolini was getting a bit too crispy at 8 minutes, so I switched to bake at 400 for the last two minutes.

  • Lsblackburn1 on April 08, 2021

    Loved this - nutty, salty, charred... lots of great flavors.

  • bernalgirl on September 01, 2020

    Outstanding vegetable side. The torrada is excellent on other vegetables and swiped on a sandwich.

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