Tostadas with Creamy Roasted Poblanos and Corn

Ingredients for Tostadas with Creamy Roasted Poblanos and Corn

• 10 poblano chillies

• 2 ears of corn, husked

• 2 tablespoons vegetable oil

• 1 large white onion, thinly sliced

• 1 teaspoon kosher salt, plus more to taste

• 60ml crema (Mexican salted cream) or soured cream

• 16 small corn tortillas or store-bought crispy tostada shells

• Vegetable oil (for frying

• if needed)

• Kosher salt (if needed)

• 350ml Creamy Black Bean Spread (optional)

• Shredded iceberg lettuce, thinly sliced white onion, queso fresco, coriander leaves with tender stems (for serving)

• A candy or deep-fry thermometer

Preheat grill. Arrange chillies in a single layer on a rimmed baking sheet. Grill, turning once, until blackened in spots, about 15 minutes. Transfer chillies to a large bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, devein, and thinly slice chillies 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 chillies, corn, and 1 teaspoon 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.

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 191°C. 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 tablespoon Creamy Black Bean Spread, if using, on a tostada shell. Top with 1/4 cup rajas, then lettuce, onion, queso fresco, and coriander. Repeat with remaining tostada shells. Serve at room temperature.

Rajas can be chilled for up to 1 day. Reheat and let cool to room temperature before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.