Tostadas with Creamy Roasted Poblanos and Corn

Ingredients

• •10 whole poblano chiles
• •2 ears ears of corn, husked
• •2 tablespoons vegetable oil
• •1 large white onion
• •1 teaspoon kosher salt
• •¼ cup crema
• •16 pieces corn tortillas
• •2 cups vegetable oil
• •1 tablespoon kosher salt
• •1½ cups Creamy Black Bean Spread
• •1 portion toppings
• •1 piece candy thermometer

Cooking Instructions

1. 1.

   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.

   30 min

2. 2.

   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.

   20 min

3. 3.

   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.

   15 min

4. 4.

   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.

   20 min

5. 5.

   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.

   15 min

6. 6.

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