• prep: 45 min
• cook: 1 hr
• total: 1 hr 45 min

servings:

Roasted poblano chiles and cream are a classic—and irresistible—combination. It's worth roasting more than you need—the peeled and seeded chiles freeze well and thaw quickly. Sliced and seared zucchini or chayote squash is a terrific addition to the rajas mixture.

• 10 poblano chiles
• 2 ears of corn, husked
• 2 tablespoons vegetable oil
• 1 large white onion, thinly sliced
• 1 teaspoon kosher salt, plus more to taste
• 1/4 cup crema (Mexican salted cream) or sour cream
• 16 small corn tortillas or store-bought crispy tostada shells
• Vegetable oil (for frying; if needed)
• Kosher salt (if needed)
• 1 1/2 cups Creamy Black Bean Spread (optional)
• Shredded iceberg lettuce, thinly sliced white onion, queso fresco, cilantro leaves with tender stems (for serving)
• A candy or deep-fry thermometer

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