Creamy Poblano Chicken Tostadas

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.

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 **

NUTRITIONAL INFORMATION

Amount per serving

Calories470

Calories from Fat250

Total Fat28g

Saturated Fat10g

Trans Fat2g

Cholesterol145mg

Sodium940mg

Total Carbs30g

Dietary Fiber3g

Sugars4g

Protein29g

Calcium8%

Iron8%

Vitamin C70%

Vitamin A25%

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All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

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.