Chef Meg's Charred Corn and Poblano Tostadas - 24.2g Carbs, 4.8g Fiber, 1.9g Sugar
{This recipe does not say what to do with the poblano pepper. We
roast until charred (gas stove top, grill, broiler, etc.). Then
immediately put in a covered bowl to steam a bit. After a few
minutes remove the charred outer layer. Now remove stem, seeds,
and dice into small pieces to add to the corn, tomato, etc
salad/salsa. In addition: we usually prepare our tortillas on a
comal (Mexican grill). You can also use a heavy skillet such as
cast iron. Since you are using the grill you can also prepare
the tortillas there as well. Put in tortilla warmer. IF you do
not have one use something with a cover that is flat and wide
enough to hold the tortillas. Tostadas are traditionally made
with fried tortillas. This recipe would be just as good using
the tortillas as taco. Enjoy, Gloria}
From: SparkPeople user CHEF_MEG
2 ears corn, shucked and silks removed
1 poblano pepper, chopped
4 6-inch corn tortillas
1/2 tsp chili powder
1 cup grape tomatoes, quartered
1/2 avocado, diced
1/2 tsp ground cumin
2 Tbsp cilantro leaves, chopped
1 lime, zested and juiced
8 oz(about 1 1/2 cups) cooked chicken breast, diced
2 Tbsp PLUS 2 tsp shredded Mexican-blend cheese
Preheat a grill to moderate high heat. Lightly spray the corn and place
it on the grill. Roast, turning every 5 minutes, until the entire ear
is lightly charred. This will take about 25 minutes total. Remove from
heat and allow to cool slightly. Remove the kernels from the cobs.
Preheat the oven to 350 degrees. Lightly spray one side of each tortilla
with nonstick cooking spray. Sprinkle chili powder on each tortilla and
place onto a baking sheet. Bake until crisp, about 10 minutes, flipping
the tortillas halfway through.
Remove from oven and set aside to cool. Reduce the oven temperature to
300 degrees.
Combine the corn, tomatoes, avocado, cumin, cilantro, and lime. Place
one heaping cup of the mixture on each tortilla. Top each with 2 ounces
of chicken and 2 teaspoons of cheese. Bake just until the cheese has
melted, about five minutes.
Serve warm.
Serving Size: Makes 4 tostadas with one cup of corn salsa, 2 ounces of
chicken and 2 teaspoons of cheese
Servings: 4
Nutrition per Serving:
218.2 Calories, 6.7 Total Fat, 1.6g Saturated Fat, 1.2g Polyunsaturated Fat, 2.6g Monounsaturated Fat, 37.2mg Cholesterol, 17.7g Protein, 86.9mg Sodium,
24.2g Total Carbs, 4.8g Dietary Fiber, 1.9g Sugars, 484.7mg Potassium
