Cheesy Chicken & Poblano Tostadas
with Pico de Gallo & Smoky Red Pepper Crema
Can’t decide between the mouthwatering flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter: the tostada, aka the perfect marriage of the two. Here, you’ll oven-toast your tortillas for a flat, golden base. Then, you’ll layer on all your toppings—think Mexican cheese, zesty spiced chicken, sautéed poblano and onion, homemade pico de gallo, smoky red pepper crema, and hot sauce. Crispy goodness awaits!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Lime
1 unit
Poblano Pepper
10 ounce
Chicken Breast Strips
1 tablespoon
Southwest Spice Blend
1 teaspoon
Chili Powder
1 unit
Chicken Stock Concentrate
6 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains Milk)
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
5 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. Dice tomato. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice poblano into strips. • 4 SERVINGS: Adjust racks to top and middle positions. Thinly slice whole onion; finely chop a few slices until you have 3 TBSP.
• 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.
• Divide tortillas between plates; evenly sprinkle with Mexican cheese. Top with chicken mixture, pico de gallo, and smoky red pepper crema. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.
