Poblano chile peppers stuffed with a spicybean filling and baked atop tostado shells with Monterey Jackand queso fresco cheeses.
Recipe: Poblano Chile Tostado
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, crumbledTomato salsa
Makes 6 servings.
*If you are unable to find corn tostadashells, fry corn tortillas flat in 1 tablespoon oil over mediumheat until crisp, turning frequently. Drain, patting with papertowels.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
ChefMD® Recipe: Smoky & Hot Four Chili Tostadas with Cool Queso FrescoIf the Poblano Chile Tostado recipe was useful and interesting, you can share it with your friends or leave a comment.