Mushroom and Poblano Tostadas

Mushroom and Poblano Tostada
 Quentin Bacon
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

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)
2
cups
shredded romaine lettuce
1/2
cup
store-bought fresh salsa

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, poblano, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Cook, tossing occasionally, until the vegetables are tender and the liquid has nearly evaporated, 6 to 8 minutes. Stir in the corn.
  3. Heat broiler. Brush the tortillas with the remaining tablespoon of oil and place on a baking sheet. Broil until crisp, 1 minute per side.
  4. Top with the cheese and broil until melted, about 1 minute. Top with the vegetables, lettuce, and salsa.
Kate Merker
June 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 161
  • Protein 13 g
  • Carbohydrate 33 g
  • Sugar 6 g
  • Fiber 4 g
  • Fat 18 g
  • Sat Fat 7 g
  • Sodium 850 mg
  • Cholesterol 25 mg
What does this mean? See Nutrition 101.

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