Smoky & Hot Four Chili Tostadas With Cool Queso Fresco
Instructions
1. Heat broiler. Place chili peppers on a foil-lined small baking sheet.
2. Broil 2 inches from heat source until skin is blackened, about 5 minutes.
3. Turn the peppers over and continue broiling 5 minutes to blacken the other sides.
4. Wrap the peppers in the foil from the baking sheet or place in a paper bag and let stand 5 minutes.
5. Heat oven to 400F. Place tortillas on a large baking sheet and coat both sides with cooking spray.
6. Sprinkle teaspoon of the chili powder over tortillas. Bake 6 minutes.
7. Turn; continue baking 6 to 7 minutes or until very crisp and golden brown.
8. Meanwhile, peel chili peppers, discarding skin.
9. Discard stems and seeds and cut peppers into strips.
10. Combine the strips with roasted bell pepper strips, remaining teaspoon chili powder and cup of the salsa in a medium bowl.
11. Combine refried beans and remaining cup salsa in a small saucepan.
12. Cook bean mixture over medium heat until hot, stirring once.
13. Place tortillas on serving plates.
14. Spoon hot beans over tortillas and top with the vegetable mixture, cheese, cilantro and pepitas.
