Ingredients
4 Poblano chiles
1/2 cup corn
1/4 cup Monterey cheese, grated
4 corn tostada
Preparation
Saute onions with corn until onions are soft, about 6 minutes.
Roast Poblano chilis in oven or over stove until skins are black. Remove from oven and cover with plastic wrap, after 10 minutes remove skin.
Chop the Poblano chili and mix it with onions and corn. Saute a few minutes.
Add the cheese to the Poblano mixer. Serve over Corn Tostada torillas.
