Mushroom and Poblano Tostadas
Ingredients
- 2 tablespoons olive oil
- 1 pound button mushrooms, thinly sliced
- 1 poblano pepper, seeded and thinly sliced
- 2 cloves garlic, finely chopped
- kosher salt and black pepper
- 1 cup corn kernels (cut fresh from 1 ear or frozen)
- 4 small flour tortillas
- 1 cup shredded Monterey Jack (4 ounces)
- 2 cups shredded romaine lettuce
- 1/2 cup store-bought fresh salsa
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