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Roasted Poblano Chile Tostado recipe

Roasted Poblano Chile Tostado.

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

  • In a skillet, heat olive oil over highheat; add chile peppers. Cover; roast until blackened, 8 to 10minutes. Split poblano peppers, remove seeds, leaving stems attached,Remove all chile peppers from skillet; set aside.
  • In same skillet, roast corn over mediumhigh heat for 3 to 5 minutes. Stir in black beans, garlic, pepper,cumin and cilantro.
  • Place tortillas on a baking sheet; sprinkleeach with 1/2 cup shredded cheese. Place split poblano pepperin center of each tortilla. Spoon bean mixture into peppers.Sprinkle each pepper with 2 tablespoons Queso Fresco or Farmerscheese.
  • Bake at 450°F (230°C) for 5 to7 minutes, or until tortilla edges are browned and cheese isbubbly.
  • Spoon salsa over peppers. Garnish withroasted red jalapeño or serraño chiles and extracilantro.

    Makes 4 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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