Cheesy Chicken & Poblano Tostadas

• In a small bowl, combine chopped onion, tomato, cilantro, juice from half the lime, and a pinch of salt and pepper.

• Pat chicken* dry with paper towels. Season all over with Southwest Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a cutting board. Once cool enough to handle, roughly chop any large pieces. Wipe out pan.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add sliced onion and poblano. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with chili powder, salt, and pepper. • Return chicken to pan; toss to combine. Stir in stock concentrate and ¼ cup water. Cook until mixture is thickened and saucy, 1-2 minutes. • TIP: If mixture seems dry, add another splash of water.

• Meanwhile, drizzle tortillas with 1 TBSP oil; brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. • Toast on top rack of oven, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. • 4 SERVINGS: Use 2 TBSP oil. Divide between 2 baking sheets; toast on top and middle racks, flipping tortillas and swapping baking sheet positions halfway through toasting. • TIP: Watch carefully to avoid burning. • Toast on top rack of oven, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. • 4 SERVINGS: Use 2 TBSP oil. Divide between 2 baking sheets; toast on top and middle racks; flip tortillas and swap baking sheet positions halfway through toasting. • TIP: Watch carefully to avoid burning.