2 cups (8 ounces) Wisconsin Monterey Jack cheese, shredded
1/2 cup (2 ounces) Wisconsin Queso Fresco cheese, crumbled
In a skillet, heat olive oil over high heat. Add chile peppers, cover, turning
occasionally and sauté until blackened on all sides, 8 to 10 minutes.
Remove from skillet. Cool slightly.
Peel poblano peppers, leaving stems attached; split and remove seeds and veins;
In same skillet, sauté corn over medium-high heat for 3 to 5 minutes. Stir in
black beans, garlic, pepper, cumin and cilantro.
Place tostadas on a foil-lined baking sheet; sprinkle with 1/3 cup shredded Wisconsin
Monterey Jack cheese. Place split poblano pepper in center of each tostada. Spoon
bean mixture into peppers; sprinkle with Wisconsin Queso Fresco cheese.
Bake at 450 degrees F for 5 to 7 minutes or until cheese is melted.
Spoon salsa over peppers and garnish with roasted jalapeño or Serrano peppers
and cilantro, if desired.
* If you are unable to find corn tostada shells, fry corn tortillas flat in 1
tablespoon oil over medium heat until crisp, turning frequently. Drain, patting
with paper towels.