Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tostada Base
Chile Relleno Filling
Toppings
Method
Prepare Tostada Base
- 1
Fry Corn Tortillas
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the corn tortillas one by one, frying them for 1-2 minutes on each side until they are crispy and golden brown. Remove from the skillet and place on paper towels to drain excess oil.
Prepare Chile Relleno Filling
- 2
Roast Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for 20-25 minutes, turning occasionally, until the skins are blistered and charred. Once roasted, remove from the oven and let them cool. Peel off the skins, remove the seeds, and set aside.
- 3
Stuff the Peppers
Stuff each roasted poblano pepper with Monterey Jack cheese, filling them generously. Set aside.
- 4
Prepare Egg Batter
In a mixing bowl, beat the eggs until frothy. In a separate bowl, combine the flour, salt, and black pepper. Carefully fold the dry ingredients into the beaten eggs until well combined.
- 5
Fry Stuffed Peppers
Heat a small amount of oil in a frying pan over medium heat. Dip each stuffed poblano pepper into the egg batter, coating it evenly. Place the coated peppers in the hot oil and fry until golden brown on all sides, about 3-4 minutes per side. Once done, remove and place on paper towels to drain excess oil.
Assemble Tostada
- 6
Layer Ingredients
On each crispy corn tortilla, place one fried stuffed poblano pepper. Top with a dollop of sour cream, a sprinkle of chopped cilantro, and a few slices of radish.