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    Home » Main Dish Recipes » Chicken Recipes

    Cheesy Chicken & Poblano Pepper Tostadas

    5 from 1 vote
    Posted May 4, 2016 (last updated August 5, 2018) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    These Cheesy Chicken & Poblano Pepper Tostadas are a delicious appetizer or main course.  Perfect for casual entertaining.Cheesy-Chicken-&-Poblano-Pepper-Tostadas-5

    Who else is hopelessly addicted to Chopped on the Food Network?

    I don’t watch a lot of TV, but if you ever find me binge-watching on the weekend, chances are it will be a Chopped marathon.

    Cheesy-Chicken-&-Poblano-Pepper-Tostadas
    Before I started a food blog, I was the kind of cook who would go into the kitchen, pull some ingredients out and then figure out what was going to be for dinner. I loved the adventure of it all!

    Today, I’m having fun with my own “Basket” of groceries for the Chopped At Home Challenge.
    productshot

    Now, I have to confess; I lucked out on the basket.
    Cheesy-Chicken-&-Poblano-Pepper-Tostadas-process-2

    Even though this is the At Home version, I was expecting at least one tricky ingredient. (Pumpkin Pie? Leftovers? A fish I didn't know how to cut?)

    Instead, I got the Sargento® 4 Cheese Mexican Blend, corn tortillas, poblano peppers and chicken thighs.
    Cheesy-Chicken-&-Poblano-Pepper-Tostadas-process
    With over 30 versatile varieties, unique blends, and distinct cuts I knew as soon as I heard that Sargento was part of the challenge I was in luck! I love that Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese.

    Since Mexican inspired dishes are always a favorite around our house, it wasn’t hard to come up with today’s Cheesy Chicken & Poblano Pepper Tostadas.

    Cheesy-Chicken-&-Poblano-Pepper-Tostadas-4
    I don’t say this often guys, but THIS is one you must make. It the favorite thing I’ve created in a long while.

    With crispy oven-baked tortillas, chicken seasoned with the right amount of bite, a creamy cheese sauce, and fresh tomato cilantro topping, this is one you will make again and again.
    Cheesy-Chicken-&-Poblano-Pepper-Tostadas-3
    Now I know some of you aren’t going to want to go to the trouble of all of this - so here is a tip. If you don’t have time to make the cheese sauce, skip it! Just melt a little Sargento 4 Cheese Mexican Blend on top and you will be good to go.

    Cheesy-Chicken-&-Poblano-Pepper-Tostadas-2
    In a hurry? Skip the cheese sauce and melt some Sargento 4 Cheese Mexican Blend on top! Still delicious!

    If you like Chopped as much as I do, you can get in on the action too! Submit your recipe to http://www.FoodNetwork.com/ChoppedChallenge for a chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize.

    Phase 2 Details:

    Phase 2 Entry 4/25/16 at 9am – 5/23/16 at 9am

    Phase 2 Vote 5/23/16 at 9am – 6/13/16 at 5pm

     

    Print Recipe
    5 from 1 vote

    Cheesy Chicken & Poblano Pepper Tostadas

    These Cheesy Chicken & Poblano Pepper Tostadas are a delicious appetizer or main course.  Perfect for casual entertaining.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Appetizer, Main Course
    Cuisine: Gluten Free, Mexican
    Servings: 8
    Calories: 368kcal
    Author: Wendy Polisi

    Ingredients

    • Tomato Topping
    • ½ cup diced onion
    • 1 cup cherry tomatoes quartered
    • 2 tablespoons cilantro diced
    • 1 tablespoon lime juice
    • Tostadas
    • 8 corn tortillas
    • Chicken
    • 1 tablespoon coconut oil
    • 1 onion chopped
    • 3 poblano peppers seeded and diced
    • 1 pound boneless chicken thighs diced
    • 1 tablespoon garlic minced
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon sea salt
    • 1 tablespoon tomato paste
    • 1 tablespoon apple cider vinegar
    • ¼ cup bone broth or chicken stock
    • Cheese Sauce
    • 2 tablespoons butter
    • 1 tablespoons gluten free flour
    • 1 cup milk
    • 8 ounces Sargento 4 Cheese Mexican Blend
    • For Serving
    • Pickled Jalapeños

    Instructions

    • In a small bowl, combine onion, tomato and cilantro. Toss with lime juice and set aside.
    • Preheat oven to 420. Line a baking sheet with parchment paper and spray well with a high heat oil. Arrange tortillas on baking sheet. Bake for five minutes, flip, and bake an additional five minutes.
    • Meanwhile, heat coconut oil in a large skillet over medium-high heat. Add onions and peppers and cook for 8 minutes, stirring occasionally. Add chicken and cook until browned on both sides, about 6 minutes. Add garlic, chili powder, cumin and salt and stir well. Add tomato paste, and cook until well combined. Stir in vinegar and bone broth and cook for another 5 minutes.
    • To make Cheese Sauce, melt butter in a saucepan over medium heat. Add flour and whisk for a minute or two, until lightly brown. Stir in milk and cook for 5 minutes. Reduce heat to medium-low and stir in Sargento 4 Cheese Mexican Blend. Cook until melted.
    • To assemble, place chicken on tortillas.  Add cheese sauce, onion mixture and jalapeños.

    Nutrition

    Calories: 368kcal | Carbohydrates: 19g | Protein: 19g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 613mg | Potassium: 389mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1020IU | Vitamin C: 43.2mg | Calcium: 249mg | Iron: 1.6mg

    If You Like this Post You May Also Like:

    • Healthy Gluten Free Dinner Recipes

     

    This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.

    Filed Under:

    Appetizer RecipesChicken RecipesGluten Free RecipesMain Dish Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Rating




    1. Shannon Graham

      October 10, 2017 at 10:34 pm

      5 stars
      Some of the best tostadas I've ever seen!

      Reply

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