Mushroom and Poblano Tostada

Top crisp, cheesy tortillas with a lively mix of sautéed poblano peppers, mushrooms, and corn.

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.