Roasted Poblano Chile Tostado
Roasted poblano chile peppers are stuffed with a spicy corn and black bean filling and baked atop flour tortillas with Monterey Jack and queso fresco cheeses.
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 and rinsed
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 shredded Wisconsin Monterey Jack cheese
1/2 cup crumbled Wisconsin Queso Fresco or Farmers cheese
Tomato or fruited salsa
- In a skillet, heat olive oil over high heat; add chile peppers. Cover; roast until blackened, 8 to 10 minutes. Split poblano peppers, remove seeds, leaving stems attached, Remove all chile peppers from skillet; set aside.
- In same skillet, roast corn over medium high heat for 3 to 5 minutes. Stir in black beans, garlic, pepper, cumin and cilantro.
- Place tortillas on a baking sheet; sprinkle each with 1/2 cup shredded cheese. Place split poblano pepper in center of each tortilla. Spoon bean mixture into peppers. Sprinkle each pepper with 2 tablespoons Queso Fresco or Farmers cheese.
- Bake in a preheated oven at 450°F (230°C) for 5 to 7 minutes, or until tortilla edges are browned and cheese is bubbly.
- Spoon salsa over peppers. Garnish with roasted red jalapeño or serraño chiles and extra cilantro.
Makes 4 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.