Name: Tostadas with Creamy Roasted Poblanos and Corn
Cook time: 45 minutes
Total time: 1 hour
Yield: Serves 8
Ingredients: 10 poblano chiles; 2 ears of corn, husked; 2 tablespoons vegetable oil; 1 large white onion, thinly sliced; 1 teaspoon kosher salt, plus more to taste; 1/4 cup crema (Mexican salted cream) or sour cream; 16 small corn tortillas or store-bought crispy tostada shells; Vegetable oil (for frying; if needed); Kosher salt (if needed); 1 1/2 cups Creamy Black Bean Spread (optional); Shredded iceberg lettuce, thinly sliced white onion, queso fresco, cilantro leaves with tender stems (for serving); A candy or deep-fry thermometer

Image may contain Cutlery Fork Plant Food Produce Vegetable Sprout and Bean Sprout

Photo by David A. Land, food styling by Carrie Purcell, prop styling by Alyssa Pagano

Roasted poblano chiles and cream are a classic—and irresistible—combination. It's worth roasting more than you need—the peeled and seeded chiles freeze well and thaw quickly. Sliced and seared zucchini or chayote squash is a terrific addition to the rajas mixture.

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