Creamy Poblano Chicken Tostadas

Creamy Poblano Chicken Tostadas

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You’ll need both hands and a fork to devour this Creamy Poblano Chicken Tostadas appetizer recipe that brings the smoke heat of poblanos together with the crisp citrus of grapefruit for one incredible dish.

Nutritional Information

Nutritional Information

Serving Size 8 servings
Amount Per Serving
Calories 470
Calories from Fat 250
Total Fat 28 g
Saturated Fat 10 g
Trans Fat 2 g
Cholesterol 145 mg
Sodium 940 mg
Total Carbs 30 g
Dietary Fiber 3 g
Sugars 4 g
Protein 29 g
Vitamin A 25 %
Vitamin C 70 %
Calcium 8 %
Iron 8 %
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  • Recipe Serves8
  • Preparation Time30 min
  • Marinate for30 min
  • Cooking Time20 min

Ingredients

  • 3 Tbsp. olive oil, divided
  • 4 Tbsp. lime juice, divided
  • 2 Tbsp. Knorr® Chicken flavor Bouillon
  • 2 lbs. boneless, skinless chicken thighs
  • 3 poblano peppers, roasted*, peeled and seeded
  • 1 container (16 oz.) Mexican crema
  • 2 cloves garlic, chopped
  • 3 Tbsp. chopped fresh cilantro
  • 1 bag (4 oz.) watercress (about 6 cups)
  • 1 grapefruit, sectioned and roughly chopped
  • 1/2 cup thinly sliced red onion
  • 4 radishes, cut into thin strips
  • 16 corn tostadas**

Directions

  • Combine 2 tablespoons olive oil, 1 tablespoon lime juice and 1 tablespoon Knorr® Chicken flavor Bouillon in large resealable plastic bag; add chicken and turn to coat. Close bag and marinate in refrigerator at least 30 minutes.
  • Meanwhile process poblano peppers, crema and remaining 1 tablespoon Knorr® Chicken flavor Bouillon in blender until smooth. Heat remaining 1 tablespoon oil in large nonstick skillet over medium heat and cook garlic, stirring, until fragrant, about 30 seconds. Stir in poblano mixture and bring to a boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in remaining 3 tablespoons lime juice and cilantro.
  • Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until thoroughly cooked, about 8 minutes. Thinly slice chicken and stir into Sauce.
  • Combine watercress, grapefruit, onions and radishes in large bowl; set aside.
  • Evenly divide chicken onto tostadas, then mound watercress mixture on tostadas. Drizzle, if desired, with additional lime juice.
  • * To roast peppers, arrange peppers in a broiler pan lined with aluminum foil and broil, turning occasionally, about 8 minutes or until blackened on all sides. Wrap in foil and let cool.
  • **SUBSITUTION: To make your own tostadas, fry corn tortillas in small skillet in oil, one at a time, turning once, until crisp; drain on paper towels.
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