Sunday, February 28, 2010

Mushroom and Poblano Tostadas

Emilie sent me this simple recipe and Mark and I both really enjoyed it.

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) (I used provolone)
2 cups shredded romaine lettuce (optional)
1/2 cup store-bought fresh salsa (optional)

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, poblano, garlic, 1/2 teaspoon salt, and 1/4 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 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.

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