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Green Chile Peach Tostadas Recipe

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3.9 from 8 reviews

These Green Chile Peach Tostadas are a vibrant and flavorful dish combining crispy corn tortillas topped with creamy refried black beans, sweet ripe peaches, and a zesty homemade green chile sauce. The sauce is a blend of roasted tomatillos, hatch green chiles, pepitas, avocado, and fresh spinach, creating a creamy and tangy complement. Garnished with toasted pepitas, fresh tomatoes, cotija cheese, and a squeeze of lime, this recipe offers a delightful balance of smoky, sweet, and savory flavors perfect for a refreshing Mexican-inspired meal.

Ingredients

Tostadas

  • 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

  1. Preheat and prepare roasting tray: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Roast tomatillos and chiles: Remove the husks from the tomatillos and rinse them under cool water to remove the sticky residue. Place tomatillos, half a yellow onion, and two hatch green chiles on the baking sheet. Drizzle with olive oil and sprinkle with a generous pinch of sea salt. Wrap two garlic cloves in foil and add to the pan. Roast everything for about 15 minutes until the tomatillos are soft and the chiles’ skins are lightly blackened. This roasting enhances the smoky flavor.
  3. Prepare the green chile sauce: Once roasted and cooled enough to handle, remove the stems, ribs, and any loose skin from the green chiles. Peel the garlic from the foil. In a food processor, combine the roasted tomatillos, onion, green chiles, peeled garlic, salt, and freshly ground black pepper. Pulse the mixture a few times. Add toasted pepitas, avocado, spinach, and lime juice. Blend until smooth and creamy. Taste and adjust seasoning with salt, pepper, a drizzle of olive oil, and honey if desired. Chill the sauce until ready to serve.
  4. Crisp the tortillas: Place the eight corn tortillas on another baking sheet. Lightly spray each tortilla with olive oil and sprinkle a pinch of sea salt over each. Bake in the oven for 10 to 15 minutes, or until golden and crispy, depending on their thickness. This creates the tostada base.
  5. Prepare refried beans: Transfer the refried black beans into a small bowl. If the beans are plain, add a drizzle of olive oil and a pinch of salt to enhance the flavor. Stir well to combine.
  6. Assemble the tostadas: Spread a layer of the seasoned refried beans onto each crispy tortilla. Top with slices of ripe peach and halved cherry tomatoes. Drizzle generously with the creamy green chile sauce. Sprinkle toasted pepitas and cotija cheese over the top if using. Finish with a squeeze of fresh lime juice and a light drizzle of extra-virgin olive oil to brighten the flavors.

Notes

  • To toast pepitas, place them in a dry skillet over medium heat and stir frequently until they turn golden and fragrant, about 3-5 minutes.
  • If hatch green chiles are unavailable, substitute with Anaheim or poblano chiles for similar flavor.
  • For a vegan version, omit cotija cheese or replace it with a vegan cheese alternative.
  • The green chile sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Adjust the amount of honey in the sauce to balance the tartness according to taste.

Find it online: https://recipesbyliza.com/green-chile-peach-tostadas-recipe/