Appetizer

Crispy Chickpea Tostada Stack with Charred Poblano Cream & Crispy Shallot Oil

Name: Crispy Chickpea Tostada Stack with Charred Poblano Cream & Crispy Shallot Oil
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 15-oz can chickpeas, drained and patted very dry; 2 tbsp vegetable oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; zest and juice of 1 lime; 2 large poblano peppers, halved and seeded; 1/2 cup Mexican crema or sour cream; 3 garlic cloves, roasted; 1 tbsp fresh cilantro, chopped; 4 corn tortillas, cut into quarters; 2 tbsp extra-virgin olive oil for brushing; sea salt; 3 shallots, sliced paper-thin on mandoline; 1 dried arbol chile, seeds removed; 3 tbsp extra-virgin olive oil for shallot oil; 1 red onion, thinly sliced; 2 tbsp red wine vinegar; 1 tsp honey; 1/4 cup crumbled queso fresco; microgreens or cilantro sprigs for garnish

A playful, architectural appetizer: toasted corn tostadas layered with silky charred poblano cream (built on roasted garlic and Mexican crema), topped with crispy-fried chickpeas dressed in lime and cumin, pickled red onion for sharpness, crumbled queso fresco, and finished with a chile-infused shallot oil that brings bittersweet depth and textural snap. Crispy enough to eat with your hands, refined enough for a tasting menu.

996cal 22gprotein 82gcarbs 68gfat 25min prep 40min cook 2serves

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