TOSTADAS WITH CREAMY ROASTED POBLANOS AND CORN

Tostadas with Creamy Roasted Poblanos and Corn image

Provided by Nils Bernstein

Categories Kid-Friendly Dinner Lunch Spring Summer Healthy Tortillas Chile Pepper Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 8

Number Of Ingredients 15

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Ingredients

For the rajas:
10 poblano chiles
2 ears of corn, husked
2 tablespoons vegetable oil
1 large white onion, thinly sliced
1 teaspoon kosher salt, plus more to taste
1/4 cup crema (Mexican salted cream) or sour cream
For the tostadas:
16 small corn tortillas or store-bought crispy tostada shells
Vegetable oil (for frying; if needed)
Kosher salt (if needed)
1 1/2 cups Creamy Black Bean Spread (optional)
Shredded iceberg lettuce, thinly sliced white onion, queso fresco, cilantro leaves with tender stems (for serving)
Special Equipment
A candy or deep-fry thermometer

Steps:

Make the rajas:
Preheat broiler. Arrange chiles in a single layer on a rimmed baking sheet. Broil, turning once, until blackened in spots, about 15 minutes. Transfer chiles to a large bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, devein, and thinly slice chiles lengthwise.
Meanwhile, prepare a grill or grill pan for medium-high heat. Grill corn, turning occasionally, until kernels are tender and charred in spots, 15-20 minutes. Let cool, then cut kernels off cob.
Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until light golden and tender, 10-12 minutes. Reduce heat to low, add chiles, corn, and 1 tsp. salt, and cook, stirring occasionally, until warmed through, about 2 minutes. Stir in crema and just heat through (do not bring to boil)-vegetables should be just coated; add more crema if needed. Season with salt.
Assemble the tostadas:
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
Spread 1 Tbsp. Creamy Black Bean Spread, if using, on a tostada shell. Top with 1/4 cup rajas, then lettuce, onion, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
Do Ahead
Rajas can be chilled for up to 1 day. Reheat and let cool to room temperature before serving.

Comment
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JOSE ARISMENDI

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Overall, these tostadas are a delicious and easy-to-make meal.

Abdulaziz Roghani

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This recipe is a bit time-consuming, but it's worth the effort.

Rj Noyon

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I'm not a big fan of corn, but I really enjoyed the corn in this recipe.

kukuru879

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These tostadas are perfect for a summer party.

Aicha Houhou

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I added some shredded chicken to my tostadas for extra protein.

Duaa Zahra

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These tostadas are a great way to use up leftover roasted vegetables.

Khanx Fahad

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I didn't have any poblanos on hand, so I used bell peppers instead. They worked just as well.

Alana Butler

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The roasted poblanos were a bit spicy for my taste, but the creamy sauce helped to balance it out.

Ahmed Irushaam

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This recipe was easy to follow and the tostadas turned out great! I will definitely be making them again.

Idowu Ebenezer

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I loved the combination of textures and flavors in this dish. The crispy tostadas, the creamy poblano sauce, and the sweet corn all came together perfectly.