Chicken, Roasted Poblano, and Bell Pepper Tostadas
Servings 6
Equipment
- Baking Sheet
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.