Mexican Bruschetta

Mexican Bruschetta
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2 skinny baguettes, sliced into 1/4 to 1/2-inch slices
2 Tbs + 2 tsp extra virgin olive oil, divided
2 cloves of garlic, divided
1 (15 oz) can black beans, rinsed and drained well
1 cup whole kernal corn, thawed if frozen and driained well
1 large poblano pepper, seeded and diced
1/2 cup PaceĀ® Salsa, Medium
zest of half a lime
2 tsp fresh lime juice
good pinch fresh cracked pepper
couple good pinches kosher salt
1 Tbs fresh oregano leaves, chopped plus additional for garnish
1/2 cup finely crumbled queso fresco cheese, divided
2 cups shredded Monterey Jack cheese


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Added 5 years ago by:
EricasRecipes EricasRecipes
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4 people cheffed this recipe
Sharon GormanEatingatchurchLorrie SepulvedaEricasRecipes
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