Cheesy Chicken Tostadas

about the recipe

Whip up restaurant-quality Cheesy Chicken Tostadas right in your own kitchen. With succulent chicken smothered in a rich, creamy cheese sauce on top of a crispy oven-baked tortilla, this is one you will make again and again. With a few simple steps and my personal tips, you can bring vibrant Southwestern flavors to your dinner table.

INGREDIENTS

Tostadas and Topping – ½ cup diced onion – 1 cup cherry tomatoes quartered – 2 tablespoons cilantro diced – 1 tablespoon lime juice – 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 flour (gluten free if desired) – 1 cup milk – 8 ounces 4 Cheese Mexican Blend

– 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.