Mexican bruschetta

Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes
Serves about 1 1/2 cups     adjust servings

An easy Mexican bruschetta with roasted poblano peppers, jalapeño and cilantro, plus queso fresco for topping!

Ingredients

  • 2 medium poblano peppers
  • 2 roma tomatoes, chopped
  • 1 medium jalapeno pepper, finely chopped
  • 1/4 cup cilantro, chopped, plus extra for serving
  • 1 tablespoon lime juice
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Hot sauce, if desired

For serving

  • 1 long French baguette, cut into half-inch diagonal slices
  • 1/2 cup queso fresco

Instructions

  1. Roast poblano peppers. I place mine on my gas range (over high heat) for about 2 minutes per side. Turn and ensure all of the skin is charred black. You should see hardly any green spots. If you don’t have a gas stove, you can broil yours in the oven, turning occasionally.
  2. Meanwhile, prep the remaining ingredients for the bruschetta and combine in a small bowl.
  3. After the poblanos have steamed, use a paper towel to wipe off the charred skin. Open each poblano, remove the stem and seeds, and chop.
  4. Combine chopped poblanos with remaining ingredients in bowl and mix well. Taste and adjust seasoning. Add hot sauce if desired.
  5. Cover and refrigerate for at least 30 minutes or overnight. Stir occasionally.
  6. When ready to serve, turn oven broiler to high. Brush baguette slices with olive oil and rub with garlic. Broil for about 45 seconds to 1 minute - watch very carefully so they don’t burn.
  7. Top baguette slices with bruschetta mixture and sprinkle each piece with queso fresco and extra cilantro. Serve and enjoy!

Recipe Notes

The bruschetta mixture is best when made ahead, so plan accordingly!
Queso fresco, or queso blanco, is a mild white Mexican cheese. It’s available in most grocery stores, but if you can’t find it, you can substitute a mild feta cheese (a French style one, not a Greek one) or a mild goat cheese.

This bruschetta is also delicious over grilled chicken or fish, tacos or nachos, or in a wrap. So you should probably double the recipe!

You could also add in, or top it with, diced avocado. Diced red onions would be great here too!

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