Roasted Corn Tostadas

This one will be a summertime staple for our family!

Roasted Corn Tostadas

adapted from a Rachael Ray recipe

Serves 4

8 WW points per serving

6 ears corn, shucked
1 Tablespoon olive oil
chili powder for sprinkling
salt and pepper
zest and juice of 1 lime
1 cup Fat Free half and half
1 chipotle chili in adobo sauce, seeded and finely chopped, plus 1 Tablespoon sauce
 I never use a whole can of chipotle in adobo at once. So I put the contents of the can in a ziploc bag, get as much air out as possible, seal it up and then smash it flat as possible and freeze. Then I just break off chunks as I need them for recipes. I used about 1 square inch for this recipe which added perfect heat for us. Perhaps too much if you're a lightweight. *wink*
1 15oz. can fat free refried beans
8 4-6 inch corn or flour tortillas.
I used flour and calculated the points based on that. Corn tortillas would be fewer points.
4 oz. shredded sharp cheddar cheese
You could lower the points further by using reduced fat cheese. I used what I had.

Toppings:
chopped iceberg or romaine lettuce
I had some cabbage I needed to use up so I threw that in too. And I like the extra crunchy texture so I think I always will use it.
2 tomatoes, diced
1 small red onion, finely chopped
pickled jalapeno slices
chopped cilantro

Prepare the toppings before you begin.
Preheat an outdoor grill to high.

On the stovetop, combine the FF half and half, the lime zest and the chipotle in adobo. Bring to boil over medium heat then lower heat and simmer till slightly reduced.

In another small saucepan, combine the refried beans with 1/4 cup water. Let heat slowly on low heat, stirring occasionally. 

Dress the corn with the olive oil, chili powder, salt and pepper. Grill, turning occasionally, until tender and evenly charred. 12-15 minutes. Invert a small bowl inside a large bowl. Using tongs, remove the corn from the grill and stand upright on the inverted bowl. Using a knife, scrape the kernels from the cob. ( I used a clean dish cloth to hold onto the ears of corn as I scraped them. Felt more secure to me.) Dress corn with the juice from the lime, stir.

Place tortillas on grill in a single layer. Heat for a minute or two, turn them over and, working quickly, spread the beans evenly between the tortillas. Top with the cheese. Close the lid for a minute or two to allow the tortillas to char slightly and the cheese to melt.

Remove tostadas from grill.

Top each tostada with evenly divided portions of the roasted corn and the chipotle cream sauce.
Then add additional toppings as desired.
2 tostadas per serving.

What we thought~
EXCELLENT!!!
Roger and I love them so much we've had them twice in the past week. All those fresh crunchy veggies and the smoky sweet corn. YUM!!!
Kenzie was out the first night we had them but we saved her one and reheated it in the toaster oven. She loved it.
Emily says it's one of her favorite meals, even though she only puts tomato on the bean and cheese tostada.
Jaxon likes the bean and cheese tostada folded in half sort of like a quesadilla with the corn on the side.
Two tostadas is perfectly filling. Although they are so incredibly delicious that the temptation is there to have 3 or 4. *cough*Roger*cough*

Make this before the delicious summer corn is gone. You won't be sorry!