Description
A vibrant and refreshing Green Chile Peach Tostadas recipe featuring crispy corn tortillas topped with creamy green chile sauce, ripe peaches, refried black beans, fresh tomatoes, toasted pepitas, and optional cotija cheese. Perfect for a light, flavorful meal with a lovely balance of smoky, tangy, and sweet flavors.
Ingredients
Main Ingredients
- 8 corn tortillas
- Olive oil cooking spray
- 1 (14-ounce) can refried black beans
- 4 ripe peaches, pitted and sliced
- 1 cup halved cherry or grape tomatoes
- ¼ cup pepitas, toasted
- ½ cup cotija cheese, optional
- Lime slices, for serving
- Extra-virgin olive oil, for drizzling
- Sea salt
Creamy Green Chile Sauce
- 5 tomatillos
- ½ yellow onion
- 2 garlic cloves, wrapped in foil
- 2 hatch green chiles
- ¼ cup pepitas, toasted
- 1 small avocado
- Big handful of spinach
- Juice of 1 lime
- Extra-virgin olive oil, for drizzling
- Drizzle of honey, optional
- Sea salt and freshly ground black pepper
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 450°F and line a baking sheet with parchment paper. Remove husks from tomatillos and rinse well to eliminate stickiness. Place tomatillos, onion, and green chiles on the baking sheet; drizzle with olive oil and sprinkle with a pinch of salt, then toss to coat. Add the garlic cloves wrapped in foil to the pan.
- Roast Vegetables: Roast the vegetables in the oven for 15 minutes until the tomatillos soften and skin of green chiles darkens slightly. Alternatively, char the vegetables on a grill for a smoky flavor. Remove and allow vegetables to cool slightly. Peel garlic and remove stems, ribs, and loose skin from chiles once cool.
- Make the Creamy Green Chile Sauce: In a food processor, combine roasted tomatillos, onion, green chiles, garlic, salt, and pepper. Pulse to combine. Add toasted pepitas, avocado, spinach, and lime juice, then blend until smooth. Adjust taste by adding olive oil and honey if it’s too tart. Season with salt and pepper. Chill the sauce until ready to use.
- Crisp the Tortillas: Arrange corn tortillas on a baking sheet, spray each with olive oil, and sprinkle with salt. Bake in the oven for 10 to 15 minutes until crispy, adjusting time based on thickness.
- Prepare Refried Beans: Transfer refried black beans to a bowl. If unseasoned, mix in a drizzle of olive oil and a pinch of salt to enhance flavor.
- Assemble Tostadas: Spread a layer of refried beans on each crispy tortilla. Top with sliced peaches, halved tomatoes, and dollops of the creamy green chile sauce. Garnish with toasted pepitas and cotija cheese if desired. Serve with lime slices and a drizzle of extra-virgin olive oil.
Notes
- To add extra smokiness, char tomatillos and chiles on the grill instead of roasting.
- Peach freshness is key; select ripe but firm peaches for best texture.
- Use gluten-free corn tortillas to keep the recipe gluten-free.
- Cotija cheese is optional and can be omitted for a dairy-free version.
- Adjust the heat by removing seeds from the green chiles or substituting milder peppers.
- Sauce can be made ahead and refrigerated for up to two days.
