These poblano chile and onion tostadas are a great meatless dish for Lent, and easy to prepare. You just need poblano chiles, butter, onions, cream, refried beans, cheese and salt and pepper, that’s it! It is that easy.
Add an agua fresca, like my watermelon cooler or agua de jamaica (a traditional Mexican favorite made with hibiscus flower), and finish with a delicious dessert like 3 milk cake, blueberry-lemon flan or Mexican cheesecake and your family will be thrilled.
Here is how:
Poblano Chile and Onion Tostadas
Makes 4-6 tostadas
- 4 poblano chiles
- 2 tablespoons butter
- 1 white onion, sliced
- Salt and Pepper
- 1/2 cup Mexican cream or sour cream
- 2 cups refried beans
- Queso fresco or queso panela (find these in the Latin section of the supermarket)
- Red salsa or avocado salsa (optional)
Clean and peel poblano chiles (if you are not familiar with the process, check out how to do it right here), remove seeds, then stem and cut in long strips. Set apart.
Warm up butter, add onion, salt and pepper to taste and cook until onion is soft, approx 5-7 minutes. Add poblano chiles and cook for one more minute.
Turn off the heat, add cream and adjust salt.
Take a tostada, spread warm refried beans over it, add the poblano chile and onion mixture, then top with queso fresco or queso panela and a salsa of your choice.
This recipe is part of our annual 7 Weeks of Lenten Recipes event. Check out other yummy recipes from my sister bloggers below and check out different Lenten recipes in Spanish underneath my Tostadas de Rajas con Crema recipe here.