1 teaspoon olive oil
6 poblano chile peppers
6 red jalapeño or Serrano chile peppers
1 package (9 ounces) frozen corn kernels
1 can (15 ounces) black beans, drained
2-3 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
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°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.