Roasted poblano chile peppers stuffed witha spicy corn and black bean filling and baked atop flour tortillaswith Monterey Jack and queso fresco cheeses.
Recipe: Roasted Poblano ChileTostado
1 teaspoon olive oil
4 poblano or pasilla chili peppers
4 red jalapeño or serraño chili peppers
1 (10-ounce) package frozen corn kernels
1 (15-ounce) can black beans, drained
1 tablespoon coarsely chopped fresh garlic
1/2 teaspoon coarse ground pepper
1/2 teaspoon ground cumin
4 (7 1/2-inch) flour tortillas
2 cups (8 ounces) shredded Wisconsin Monterey Jack cheese
1/2 cup (2 ounces) crumbled Wisconsin Queso Fresco or Farmerscheese
Tomato or fruited salsa
Makes 4 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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