Chicken, Roasted Poblano, and Bell Pepper Tostadas
As most of you know, I love our local library, and my kids and I go every week to check out new books. I love looking through the cookbook section to find a couple of books to take home. I found this amazing cookbook called “Fine Cooking Annual No. 1”, which had a recipe for chicken, roasted poblano, and bell pepper tostadas. Since I love Mexican food and had leftover roasted chicken, I made these tasty chicken tostadas. We all really loved this, even my husband, who doesn’t care for sour cream. This easy chicken toastada recipe paired nicely with spicy pinto beans, salsa, tortilla chips, and guacamole.
Chicken, Roasted Poblano, and Bell Pepper Tostadas
Sour Cream Sauce:
- 1 cup of sour cream
- 1 tbsp yellow onion, finely minced
- 2 tbsp fresh cilantro, finely chopped, plus extra for garnish
- Juice & zest of one lime
- 1 clove of garlic, minced
- Pinch of sea salt, to taste
Vinaigrette:
- 1 tbsp olive oil
- ½ tsp ground cumin
- 1 clove of garlic, minced
- Juice & zest of 1 lime
- Sea salt and fresh cracked pepper, to taste
Chicken and Dressing:
- 2 baby red bell peppers, cored, seeded, and flattened
- 1 baby yellow bell pepper, cored, seeded, and flattened
- 1 poblano pepper, cored, seeded, and flattened
- 2 cups of leftover roasted chicken, shredded
- ¼ yellow onion, chopped finely
Other Ingredients:
- 6 corn tortillas
- 1 cup of cheddar cheese, shredded
Serving:
How to Make Chicken, Roasted Poblano, and Bell Pepper Tostadas:
Prepare the sour cream sauce by combining the sour cream, onion, cilantro, lime juice & zest, garlic, and a pinch of salt until well mixed. Cover and place in the refrigerator until you need it.
Position the oven rack close to the broiler and heat the broiler. Cover a baking sheet with foil (for easier clean-up).
Prepare and char the poblano and bell peppers by placing the cored, seeded, and flattened peppers skin side up on a baking sheet; broil until blackened.
Transfer them to a small bowl, cover with plastic wrap, and let cool for 10 minutes.
Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them finely.
Reduce the oven temperature to 400 degrees.
Prepare the vinaigrette by combining the olive oil, cumin, garlic, lime juice & zest, sea salt, and freshly cracked black pepper to taste. Mix thoroughly. Set it aside to allow flavors time to mingle.
Prepare the chicken filling by combining the shredded roasted chicken, chopped peppers, and diced onions. Toss the chicken mixture with the well-whisked vinaigrette until well coated. Taste the mixture, and re-season with sea salt and freshly cracked black pepper to taste.
Prepare the tostada shells by placing the corn tortillas on a baking sheet coated with olive oil cooking spray.
Place in the oven and bake for 3-4 minutes, or until the bottom of the tortilla is close to a golden brown.
Remove from the oven and turn the tortillas over.
Prepare the chicken tostadas by topping the tostada shell with the chicken and pepper mixture.
Add some of the sour cream mixture. Top with shredded cheese.
Bake the chicken tostadas until the meat is warmed through, the cheese melts, and the tortilla is crispy, about 5 minutes.
Remove from the oven and top with fresh guacamole, cotija cheese, and cilantro.
Serve with fresh salsa, hot sauce, and lime wedges, if desired, and enjoy.
Equipment
Ingredients
Sour Cream Sauce:
- 1 cup of sour cream
- 1 tbsp yellow onion finely minced
- 2 tbsp fresh cilantro finely chopped, plus extra for garnish
- Juice & zest of one lime
- 1 clove of garlic minced
- Pinch of sea salt to taste
Vinaigrette:
- 1 tbsp olive oil
- ½ tsp ground cumin
- 1 clove of garlic minced
- Juice & zest of 1 lime
- Sea salt and fresh cracked pepper to taste
Chicken and Dressing:
- 2 baby red bell peppers cored, seeded, and flattened
- 1 baby yellow bell pepper cored, seeded, and flattened
- 1 poblano pepper cored, seeded, and flattened
- 2 cups of leftover roasted chicken shredded
- ¼ yellow onion chopped finely
Other Ingredients:
- 6 corn tortillas
- 1 cup of cheddar cheese shredded
Serving:
- Guacamole
- Cotija cheese crumbled
- Fresh cilantro chopped
- Salsa
- Hot sauce
- Lime wedges
Instructions
- Prepare the sour cream sauce by combining the sour cream, onion, cilantro, lime juice & zest, garlic, and a pinch of salt until well mixed. Cover and place in the refrigerator until you need it.
- Position the oven rack close to the broiler and heat the broiler. Cover a baking sheet with foil (for easier clean-up).
- Prepare and char the poblano and bell peppers by placing the cored, seeded, and flattened peppers skin side up on a baking sheet; broil until blackened.
- Transfer them to a small bowl, cover with plastic wrap, and let cool for 10 minutes.
- Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them finely.
- Reduce the oven temperature to 400 degrees.
- Prepare the vinaigrette by combining the olive oil, cumin, garlic, lime juice & zest, sea salt, and freshly cracked black pepper to taste. Mix thoroughly. Set it aside to allow flavors time to mingle.
- Prepare the chicken filling by combining the shredded roasted chicken, chopped peppers, and diced onions. Toss the chicken mixture with the well-whisked vinaigrette until well coated. Taste the mixture, and re-season with sea salt and freshly cracked black pepper to taste.
- Prepare the tostada shells by placing the corn tortillas on a baking sheet coated with olive oil cooking spray.
- Place in the oven and bake for 3-4 minutes, or until the bottom of the tortilla is close to a golden brown.
- Remove from the oven and turn the tortillas over.
- Prepare the chicken tostadas by topping the tostada shell with the chicken and pepper mixture.
- Add some of the sour cream mixture. Top with shredded cheese.
- Bake the chicken tostadas until the meat is warmed through, the cheese melts, and the tortilla is crispy, about 5 minutes.
- Remove from the oven and top with fresh guacamole, cotija cheese, and cilantro.
- Serve with fresh salsa, hot sauce, and lime wedges, if desired, and enjoy.
