Cheesy Chicken & Poblano Tostadas

🥘 Ingredients

• Southwest Spice Blend
  1 tespoon
• black pepper
  1 tsp
• chichen breast
  10 oz
• chicken stock concentrate
  1 unit
• chili powder
  1 tsp
• cilantro
  1 oz
• cooking oil
  2.667 tbsp
• flour tortillas
  4 unit
• hot sauce
  1 tsp
• lime
  1 unit
• long green pepper
  1 unit
• mexican cheese
  1 c
• red onion
  1 unit
• salt
  1 tsp
• smoky red pepper cream
  2 tbsp
• tomato
  1 unit

🍳 Cookware

• paper towels
• large pan
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Ash and dry all produce. Halve, peel, and thinly slice one half of red onion . Duselate the remaining onion until you have 2 tbsp. Dice tomato . Roughly chop cilantro . Quarter lime . Halve, discard core, and thinly slice long green pepper into strips. For 4 servings: adjust racks to top and middle positions, thinly slice a whole onion, and chop a few slices until you have 3 tbsp.

   red onion: 1 unit, tomato: 1 unit, cilantro: 1 oz, lime: 1 unit, long green pepper: 1 unit
2. 

   2

   Dil in a small bowl combine the chopped onion, tomato, cilantro, juice from half the lime, and a pinch of salt and black pepper . Set aside.

   salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Pat chichen breast dry with paper towels . Season all over with Southwest Spice Blend , salt, and pepper. Heat a drizzle of cooking oil to taste in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked, ⏱️ 4-6 minutes . Transfer to a cutting board and loosely reign aside; once cool enough, chop any large pieces. Wipe out the pan.

   chichen breast: 10 oz, Southwest Spice Blend: 1 tespoon, cooking oil: 2.667 tbsp
4. 

   4

   Heat another drizzle of oil in the same pan over medium-high heat. Add the sliced onion and sliced green pepper. Cook, subsequately stirring, until browned same semble, ⏱️ 5-7 minutes . Season with chili powder , salt, black pepper. Return chicken to the pan and toss to combine. Stir in chicken stock concentrate and 1/4 cup water. Cook until thick and sauey, ⏱️ 1-2 minutes .

   chili powder: 1 tsp, chicken stock concentrate: 1 unit
5. 

   5

   Meanwhile, dress flour tortillas with 1 tbsp oil; brush or rub to cover cobortillas. Arrange on a baking sheet in a single layer. Gently prick each tortilla with a fork in a few places. Toast on top rack for a lightly goolden, flipping halfway, ⏱️ 4-5 minutes per side. For 4 servings: use 2 tbsp oil, separate onto 2 baking sheets, and toast on top and middle racks while swapping positions halfway. Tip: Watch carefully to avoid burning. Toasting on top rack again, ⏱️ 4-5 minutes per side. For 4 servings: use 2 tbsp oil, separate onto 2 baking sheets and switch rack positions halfway. Tip: Watch carefully.

   flour tortillas: 4 unit
6. 

   6

   Divide the tortillas between plates and top with mexican cheese . Add chicken mixtures, pico de gallo, and smoky red pepper cream . Drizzle with hot sauce to taste, and serve with remaining lime wedges next to finish.

   mexican cheese: 1 c, smoky red pepper cream: 2 tbsp, hot sauce: 1 tsp