Peach Tostadas & a Saveur Nomination(!)

Green Chile Peach Tostadas

First off, I wanted to say a big THANK YOU for nominating us in this year’s Saveur Blog Awards! I’m so flattered and thrilled that you find our little corner of the internet to be an inspiring place. It’s times like these that I really don’t know what else to say besides thank you, thank you, thank you!

If you have a second, it would mean the world to me if you could click here and go vote. Scroll down a tad to the “Most Inspired Weeknight Dinners” category. You can vote every day until August 31st. I owe you big 🙂

Green Chile Peach Tostadas Green Chile Peach Tostadas

Speaking of weeknight dinners, here’s a fresh and flavorful one you should try before peach season is over. I piled crispy corn tortillas with refried black beans, tomatoes, sliced peaches and dollops of this awesome creamy green chile sauce that’s made from the fresh hatch green chiles that seem to be everywhere (or at least at my local Central Market) right now. I just love the sweet, spicy combo and I hope you do too!

Green Chile Peach Tostadas

4.5 from 2 reviews

Green Chile Peach Tostadas

Serves: serves 4
  • 8 corn tortillas
  • olive oil cooking spray
  • 1 (14-ounce) can refried black beans
  • 4 ripe peaches, pitted and sliced
  • 1 cup halved cherry or grape tomatoes
  • ¼ cup pepitas, toasted
  • ½ cup cotija cheese, optional
  • lime slices, for serving
  • extra-virgin olive oil, for drizzling
  • sea salt
Creamy Green Chile Sauce:
  • 5 tomatillos
  • ½ yellow onion
  • 2 garlic cloves, wrapped in foil
  • 2 hatch green chiles
  • ¼ cup pepitas, toasted
  • 1 small avocado
  • big handful of spinach
  • juice of 1 lime
  • extra-virgin olive oil, for drizzling
  • drizzle of honey, optional
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
  2. Make the Creamy Green Chili Sauce: Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and green chiles on the baking sheet and drizzle with olive oil. Add a generous pinch of salt and toss. Place the wrapped garlic on the pan. Roast for 15 minutes or until the tomatillos are soft and the skin of the green chiles has lightly blackened. (Alternatively, you can char the vegetables on the grill.) Remove from the oven and let cool slightly. Once the green chiles are cool to the touch, remove the stems, ribbing and any loose skin. Peel the garlic.
  3. In a food processor, combine the cooked tomatillos, onion, green chiles, garlic, and a few generous pinches of salt and pepper. Pulse, then add the pepitas, avocado, spinach and lime juice. Blend until smooth and taste. If it’s too tart, add a drizzle of olive oil and honey. Season to taste with salt and pepper. Chill until ready to use.
  4. Place the corn tortillas on a baking sheet and spray each with a little olive oil and sprinkle with a few pinches of salt. Bake until crispy, 10 to 15 minutes, depending on the thickness of the tortillas.
  5. Place the refried beans in a small bowl. If they’re not already seasoned, add a drizzle of olive oil and a pinch of salt and stir.
  6. Assemble the tostadas with the refried beans, peaches, tomatoes, and generous dollops of the Creamy Green Chile Sauce. Sprinkle with the pepitas and cotija cheese, if using. Serve with lime slices on the side.
If you can't find fresh hatch green chiles, you can use canned (start with 2 tablespoons and add more to taste), or you can skip them.

To make these vegan, skip the cheese and the honey.



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Rate this recipe (after making it):  

  1. What a combination! Talk about covering all the food groups. I love the creativity.

  2. Jessie

    It’s Hatch Chili season for the next couple of weeks – **please** do a Hatch Chili post!! Your take on Pop Pop’s Stuffed Peppers maybe?

  3. Nes

    I think something is wrong, you are coming up in best new blog. I voted still. 😊

  4. Yes, yes, YES! These tostadas look incredible. I’m definitely going to have to try them!

  5. So so so happy for your nomination Jeannine! Congratulations big time, you so deserve it with all of the beautiful + inspiring work that you do here. Big congratulatory high fives and hugs – xx

    • Jeanine Donofrio

      Thank you, Jessie! xoxo

  6. Madeline from

    Just voted for you! Congratulations! I’ve definitely made the most recipes from your cookbook than any other cookbook so fingers crossed, I hope you win! <3

    • Jeanine Donofrio

      I’m so glad you’ve been enjoying the book! Thanks, Madeline!

  7. Annie from

    What a refreshing take on the tostada, I love this! Can’t wait to try this out.
    Just voted for you! Keep up the delicious work!

    • Jeanine Donofrio

      thank you, Annie!!

    • Jeanine Donofrio

      thank you!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.