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

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, poblano, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Cook, tossing occasionally, until the vegetables are tender and the liquid has nearly evaporated, 6 to 8 minutes. Stir in the corn.
3. Heat broiler. Brush the tortillas with the remaining tablespoon of oil and place on a baking sheet. Broil until crisp, 1 minute per side.
4. Top with the cheese and broil until melted, about 1 minute. Top with the vegetables, lettuce, and salsa.