TOSTADAS WITH CREAMY ROASTED POBLANOS AND CORN
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
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.
CREAMY STOVETOP CORN WITH POBLANO CHILES
Provided by David Tanis
Categories quick, one pot, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and bell pepper, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onion is translucent. Add a pinch of cayenne or a little minced jalapeño, if using.
- Add the corn kernels and poblano strips, season again and continue to cook, stirring occasionally, until the corn is cooked and tender, about 5 minutes.
- Stir in the scallions, then the crème fraîche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 231 milligrams, Sugar 3 grams, TransFat 0 grams
More about "tostadas with creamy roasted poblanos and corn recipes"
MEXICAN STREET CORN TOSTADAS - ISABEL EATS
From isabeleats.com
4.7/5 (102)Total Time 15 minsCategory Main CourseCalories 420 per serving
- In a large bowl, add corn, mayonnaise, red onion, cilantro, lime juice, salt and 2 tablespoons of cotija cheese.
- Heat up the refried beans in a glass dish in the microwave for about 2 to 3 minutes, or until fully heated through.
- To assemble, spread about 3 to 4 tablespoons of refried beans onto each tostada and top with a scoop or two of the street corn mixture.
ROASTED VEGGIE TOSTADAS WITH POBLANO CREAM SAUCE
From theliveinkitchen.com
5/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 170 per serving
- Preheat the oven to 400ºF. Arrange onion, bell peppers, mushrooms, and corn in a single layer across one or two baking sheets. Sprinkle with salt and pepper to taste and toss with 1 tablespoon olive oil. Roast in the oven until the veggies begin to brown and caramelize, stirring two or three times, about 30 minutes.
- When the vegetables come out of the oven, arrange the corn tortillas in a single layer on a baking sheet (working in batches as necessary) and lightly spray or brush both sides with olive oil. Bake the tortillas until crisp and just beginning to brown, 10-15 minutes.
- While the tortillas are cooking, toss the roasted vegetables with the black beans and adjust seasonings as necessary. When the tortillas are done, top with the vegetable mixture. Finish with a tablespoon of cheese, avocado, tomatoes, microgreens, cilantro, a squeeze of lime juice, and a drizzle of poblano cream sauce if desired.
MEXICAN STREET CORN TOSTADAS - OUR BALANCED BOWL
From ourbalancedbowl.com
5/5 (1)Category Appetizer, Main CourseCuisine MexicanTotal Time 25 mins
CHICKEN TOSTADAS WITH CREAMY POBLANO SAUCE
From celebrationsathomeblog.com
CREAMY ROASTED POBLANOS, CORN AND ZUCCHINI THREE WAYS
From rickbayless.com
ROASTED POBLANO CORN DIP - COZY CRAVINGS
From cozycravings.com
ROASTED POBLANO CREAMED CORN - MAKEITGRATEFUL.COM
From makeitgrateful.com
TOSTADAS WITH CREAMY ROASTED POBLANOS AND CORN RECIPE
From sarth.diskfilerank.com
CORN AND POBLANO TOSTADAS WITH GUACAMOLE - PARADE
From parade.com
CHICKEN TOSTADAS WITH POBLANO CREAM SAUCE - TASTE …
From tasteandtellblog.com
EASY TOSTADA RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
RAJAS CON CREMA Y ELOTE (ROASTED POBLANO STRIPS …
From pinaenlacocina.com
TOSTADAS WITH CREAMY ROASTED POBLANOS AND CORN
From punchfork.com
ROASTED CORN AND TOMATO TOSTADAS | BOOMER MAGAZINE
From boomermagazine.com
ROASTED CORN AND POBLANO SALSA - THE CHUNKY CHEF
From thechunkychef.com
TOSTADAS WITH CREAMY ROASTED POBLANOS AND CORN RECIPES RECIPE
From alicerecipes.com
EVERY RECIPE YOU NEED TO THROW THE ULTIMATE TOSTADA PARTY
From epicurious.com
POBLANO CREAMED CORN - MELISSA COOKSTON
From melissacookston.com
HOW TO MAKE TOSTADAS FROM STALE STORE-BOUGHT TORTILLAS
From epicurious.com
POBLANO CREAMED CORN - MELISSA COOKSTON
From melissacookston.com
MAKE A QUICK PANTRY MEAL WITH THESE CANNED TUNA RECIPES
From thepioneerwoman.com
CORN AND ROASTED POBLANO PASTA « DORA'S TABLE
From dorastable.com
You'll also love