Tostadas With Creamy Roasted Poblanos And Corn Recipes

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.

Steps:

• Heat the oil in a 12-inch skillet over medium heat. Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
• Add the corn, beans and chicken to the skillet and cook until the mixture is hot. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
• Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.
• Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.