Mushroom and Poblano Tostadas

mushroom-poblano-tostada
Photo by  Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 338 calories
    • Calories 161 calories from fat
    • Fat 18 g
    • Sat Fat 7 g
    • Cholesterol 25 mg
    • Sodium 850 mg
    • Protein 13 g
    • Carbohydrate 33 g
    • Sugar 6 g
    • Fiber 4 g
  • June 2009

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1pound button mushrooms, thinly sliced
  3. Check 1 poblano pepper, seeded and thinly sliced
  4. Check 2 cloves garlic, finely chopped
  5. Check kosher salt and black pepper
  6. Check 1cup corn kernels (cut fresh from 1 ear or frozen)
  7. Check 4 small flour tortillas
  8. Check 1cup shredded Monterey Jack (4 ounces)
  9. Check 2cups shredded romaine lettuce
  10. Check 1/2cup 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.