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Poblano Chile Tostado recipe

Poblano Chile Tostado.

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

  • In a skillet, heat olive oil over highheat. Add chile peppers, cover, turning occasionally and sautuntil 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, saut corn overmedium-high heat for 3 to 5 minutes. Stir in black beans, garlic,pepper, cumin and cilantro.
  • Place tostada shells on a foil-lined bakingsheet; sprinkle with 1/3 cup shredded Monterey Jack cheese. Placesplit poblano pepper in center of each tostada. Spoon bean mixtureinto peppers; sprinkle with queso fresco cheese.
  • Bake at 450°F (230°C) for 5 to7 minutes or until cheese is melted. Spoon salsa over peppersand garnish with roasted jalapeño or Serrano peppers andcilantro, if desired.

    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.

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