Creamy Poblano Chicken Tostadas

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.
  • 20 mins

    Cooking Time

  • Difficulty

  • 30 mins

    Prep Time

  • 8 People

    Serves

  • 3 Tbsp. olive oil, divided
  • 4 Tbsp. lime juice, divided
  • 2 Tbsp. Knorr® Chicken flavor Bouillon, divided
  • 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 **

  1. 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.

  2. 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.

  3. 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.

  4. Combine watercress, grapefruit, onions and radishes in large bowl; set aside.

  5. Evenly divide chicken onto tostadas, then mound watercress mixture on tostadas. Drizzle, if desired, with additional lime juice.

  1. 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

Hints & Tips

* 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.\n**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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