Mushroom and Poblano Tostadas
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Serves
4
INGREDIENTS
2 tablespoons olive oil
1 pound button mushrooms, thinly sliced
1 poblano pepper, seeded and thinly sliced
2 cloves garlic, finely chopped
kosher salt and black pepper
1 cup corn kernels (cut fresh from 1 ear or frozen)
4 small flour tortillas
1 cup shredded Monterey Jack (4 ounces)
2 cups shredded romaine lettuce
1/2 cup store-bought fresh salsa
DIRECTIONS
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, poblano, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
Cook, tossing occasionally, until the vegetables are tender and the liquid has nearly evaporated, 6 to 8 minutes. Stir in the corn.
Heat broiler. Brush the tortillas with the remaining tablespoon of oil and place on a baking sheet. Broil until crisp, 1 minute per side.
Top with the cheese and broil until melted, about 1 minute. Top with the vegetables, lettuce, and salsa.
From realsimple.com, by Kate Merker