Roasted Poblano Chili Tostada

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Wisconsin Cheese


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1 teaspoon olive oil

4 poblano or pasilla chili peppers

4 red jalapeño or serraño chili peppers

1 package (10 ounces) frozen corn kernels

1 can (15 ounces) black beans, drained

1 tablespoon coarsely chopped fresh garlic

1/2 teaspoon coarse ground pepper

1/2 teaspoon ground cumin

4 flour tortillas (7 1/2 inch diameter)

2 cups (8 ounces) shredded Wisconsin Monterey Jack cheese

1/2 cup (2 ounces) crumbled Wisconsin Queso Fresco or Farmers cheese

Tomato or fruited salsa

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