Poblano chile peppers stuffed with a spicy bean filling and baked atop tostado shells with Monterey Jack and queso fresco cheeses.

Poblano Chile Tostado

1 teaspoon olive oil
6 poblano chile peppers
6 red jalapeño or Serrano chile peppers
1 (9-ounce) package frozen corn kernels
1 (15-ounce) can black beans, drained
2 to 3 cloves garlic, coarsely chopped
1/2 teaspoon coarse ground pepper
1/2 teaspoon ground cumin
2 tablespoons cilantro, coarsely chopped
6 prepared corn tostada shells*
2 cups (8 ounces) Wisconsin Monterey Jack cheese, shredded
1/2 cup (2 ounces) Wisconsin Queso Fresco cheese, crumbled

Tomato salsa

1. In a skillet, heat olive oil over high heat. Add chile peppers, cover, turning occasionally and sauté until blackened on all sides, 8 to 10 minutes. Remove from skillet. Cool slightly. Peel poblano peppers, leaving stems attached; split and remove seeds and veins; set aside.
2. In same skillet, sauté corn over medium-high heat for 3 to 5 minutes. Stir in black beans, garlic, pepper, cumin and cilantro.
3. Place tostada shells on a foil-lined baking sheet; sprinkle with 1/3 cup shredded Monterey Jack cheese. Place split poblano pepper in center of each tostada. Spoon bean mixture into peppers; sprinkle with queso fresco cheese.
4. Bake at 450°F (230°C) for 5 to 7 minutes or until cheese is melted. Spoon salsa over peppers and garnish with roasted jalapeño or Serrano peppers and cilantro, if desired.

Makes 6 servings.

*If you are unable to find corn tostada shells, fry corn tortillas flat in 1 tablespoon oil over medium heat until crisp, turning frequently. Drain, patting with paper towels.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.