Poblano Chile Tostada

Poblano Chile Tostada

prep time

minutes
cook time

minute
servings
6

Ingredients













Cooking 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. Remove from skillet. Cool slightly. Peel poblano peppers, leaving stems attached; split and remove seeds and veins; set aside.


2

In same skillet, sauté corn over medium-high heat for 3 to 5 minutes. Stir in black beans, garlic, pepper, cumin and cilantro.


3

Place tostadas on a foil-lined baking sheet; sprinkle with 1/3 cup shredded Monterey jack. Place split poblano pepper in center of each tostada. Spoon bean mixture into peppers; sprinkle with queso fresco.


4

Bake at 450°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.


Ingredients













Cooking 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. Remove from skillet. Cool slightly. Peel poblano peppers, leaving stems attached; split and remove seeds and veins; set aside.


2

In same skillet, sauté corn over medium-high heat for 3 to 5 minutes. Stir in black beans, garlic, pepper, cumin and cilantro.


3

Place tostadas on a foil-lined baking sheet; sprinkle with 1/3 cup shredded Monterey jack. Place split poblano pepper in center of each tostada. Spoon bean mixture into peppers; sprinkle with queso fresco.


4

Bake at 450°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.


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