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Mushroom and Poblano Tostadas

Mushroom and Poblano Tostada
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By July, 2009

Nutritional Information

  • Per Serving
  • Calories 338Calories From Fat 161
  • Protein 13g
  • Carbohydrate 33g
  • Sugar 6g
  • Fiber 4g
  • Fat 18g
  • Sat Fat 7g
  • Sodium 850mg
  • Cholesterol 25mg
What does this mean? See Nutrition 101 .

Quick Tip

Green pepper
Poblano chili peppers look like long, narrow bell peppers but have a slow, subtle heat. If you prefer, use bell peppers in this recipe.

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