Poblano Chile Tostadas
- 1 teaspoon olive oil
- 6 poblano chile peppers
- 6 red jalapeño or Serrano chile peppers
- 1 (9 ounce) package frozen corn kernels
- 1 (15 ounce) can black beans, drained
- 2 to 3 cloves garlic, coarsely chopped
- 1/2 teaspoon coarse ground pepper
- 1/2 teaspoon ground cumin
- 2 tablespoons cilantro, coarsely chopped
- 6 prepared corn tostada shells*
- 2 cups (8 ounces) Wisconsin Monterey Jack cheese, shredded
- 1/2 cup (2 ounces) Wisconsin Queso Fresco cheese, crumbled
- Tomato salsa
* 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.
- 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; set aside.
- 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.
Yield: 6 servings
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin