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Cheesy Chicken & Poblano Tostadas

Cheesy Chicken & Poblano Tostadas

with Pico de Gallo & Smoky Red Pepper Crema

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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!

Tags:Spicy
Allergens:WheatMilkSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsWheat)

½ cup

Mexican Cheese Blend

(ContainsMilk)

4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

1 teaspoon

Hot Sauce

Not included in your delivery

Salt

Pepper

5 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat44 g
Saturated Fat17 g
Carbohydrate73 g
Sugar8 g
Dietary Fiber4 g
Protein42 g
Cholesterol135 mg
Sodium1510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

• 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.

2

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

3

• 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.

4

• 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.

5

• 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.

6

• 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.