Cheesy Chicken & Poblano Tostadas
Cheesy Chicken & Poblano Tostadas are a delightful fusion of crispy corn tortillas topped with succulent shredded chicken, roasted poblano peppers, and gooey cheese. This easy-to-make dish is perfect for family gatherings or casual dinners, delivering restaurant-quality flavors right at home. With customizable options for different dietary needs, these tostadas are sure to impress your guests and satisfy your cravings!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 large poblano peppers
- 6 corn tortillas
- 1.5 cups shredded Monterey Jack cheese
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ cup sour cream or Greek yogurt
- Lime wedges for serving
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken with salt, pepper, cumin, and paprika. Cook for about 7 minutes on each side until golden brown and internal temperature reaches 165°F.
- Chop the cooked chicken into bite-sized pieces and set aside. In the same skillet, add chopped poblano peppers and sauté for about 5 minutes until softened.
- Layer shredded chicken on each tortilla, top with sautéed poblanos, and sprinkle shredded cheese evenly over them.
- Preheat oven to 400°F (200°C). Place assembled tostadas on a lined baking sheet and bake for about 10 minutes until cheese is melted and bubbly.
- Drizzle with sour cream or Greek yogurt and a squeeze of lime juice before serving.
Nutrition
- Serving Size: 1 tostada (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
Keywords: Swap chicken for shredded beef or black beans for a vegetarian option. Add sliced avocado or jalapeños for extra flavor. Store leftovers in an airtight container for up to three days.