Roasted Poblano Chili Tostada

Roasted Poblano Chili Tostada

prep time

minutes
cook time

minute
servings
4

Ingredients













Cooking Instructions

1

In a skillet, heat olive oil over high heat; add chili peppers. Cover; roast until blackened, 8 to 10 minutes. Split poblano peppers, remove seeds, leaving stems attached, Remove all chili peppers from skillet; set aside.


2

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


3

Place tortillas on a baking sheet; sprinkle each with 1/2 cup shredded cheese. Place split poblano pepper in center of each tortilla. Spoon bean mixture into peppers. Sprinkle each pepper with 2 tablespoons queso fresco or farmers.


4

Bake at 450°F for 5 to 7 minutes, or until tortilla edges are browned and cheese is bubbly. Spoon salsa over peppers. Garnish with roasted red jalapeño or serraño chiles and extra cilantro.


Ingredients













Cooking Instructions

1

In a skillet, heat olive oil over high heat; add chili peppers. Cover; roast until blackened, 8 to 10 minutes. Split poblano peppers, remove seeds, leaving stems attached, Remove all chili peppers from skillet; set aside.


2

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


3

Place tortillas on a baking sheet; sprinkle each with 1/2 cup shredded cheese. Place split poblano pepper in center of each tortilla. Spoon bean mixture into peppers. Sprinkle each pepper with 2 tablespoons queso fresco or farmers.


4

Bake at 450°F for 5 to 7 minutes, or until tortilla edges are browned and cheese is bubbly. Spoon salsa over peppers. Garnish with roasted red jalapeño or serraño chiles and extra cilantro.


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