Print Recipe

Poblano Chile Tostadas

Poblano Chile Tostada recipe

Ingredients

Instructions

  1. 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.
  2. Remove from skillet. Cool slightly.
  3. Peel poblano peppers, leaving stems attached; split and remove seeds and veins; set aside.
  4. In same skillet, sauté corn over medium-high heat for 3 to 5 minutes. Stir in black beans, garlic, pepper, cumin and cilantro.
  5. 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.
  6. Bake at 450 degrees F for 5 to 7 minutes or until cheese is melted.
  7. 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.

Yield: 6 servings

Recipe and photo credit: the Wisconsin Milk Marketing Board, Inc.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.