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Creamy Poblano Chicken Tostadas
You’ll need both hands for this Creamy Poblano Chicken Tostadas recipe that brings the heat of poblanos together with the citrus of grapefruit.
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20 mins
Cooking Time
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30 mins
Prep Time
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8 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 470.0 |
| Calcium (g) | 8.0 % |
| Carbohydrates (g) | 30.0 g |
| Cholesterol (g) | 145.0 mg |
| Fat (g) | 28.0 g |
| Fiber (g) | 3.0 g |
| Iron (g) | 8.0 % |
| Protein (g) | 29.0 g |
| Saturated Fat (g) | 10.0 g |
| Sodium (g) | 940.0 mg |
| Sugars (g) | 4.0 g |
| Trans Fat (g) | 2.0 g |
Let’s get cooking
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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.
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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.
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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.
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Combine watercress, grapefruit, onions and radishes in large bowl; set aside.
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Evenly divide chicken onto tostadas, then mound watercress mixture on tostadas. Drizzle, if desired, with additional lime juice.
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**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.