Cheesy Chicken & Poblano Tostadas

🥘 Ingredients

• black pepper
  2 unit
• chicken stock concentrate
  2 unit
• chili powder
  2 tsp
• chopped chicken breast
  4 pieces
• cilantro
  4 tbsp
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• hot sauce
  2 unit
• lime
  2 unit
• long green pepper
  2 unit
• mexican cheese blend
  ½ cup, ½ cup
• red onion
  2 unit
• salt
  2 tsp
• smoky red pepper crema
  4 tbsp
• southwest spice blend
  2 tsp
• tomato
  2 unit

🍳 Cookware

• small bowl
• large pan
• baking sheet

1. 

   1

   red onion chopped chicken breast chicken stock concentrate smoky red pepper crema long green pepper chili powder tomato lime flour tortillas southwest spice blend cilantro mexican cheese blend hot sauce cooking oil salt black pepper

   red onion: 1 unit, chopped chicken breast: 2 pieces, chicken stock concentrate: 1 unit, smoky red pepper crema: 2 tbsp, long green pepper: 1 unit, chili powder: 1 tsp, tomato: 1 unit, lime: 1 unit, flour tortillas: 2 unit, southwest spice blend: 1 tsp, cilantro: 2 tbsp, mexican cheese blend: ½ cup, hot sauce: 1 unit, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 unit
2. 

   2

   Adjust oven rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve and peel red onion ; thinly slice one half. Finely chop remaining onion until you have 2 tbsp. Dice tomato . Roughly chop cilantro . Quarter lime . Halve, core, and thinly slice long green pepper into strips.

   red onion: 1 unit, tomato: 1 unit, cilantro: 2 tbsp, lime: 1 unit, long green pepper: 1 unit
3. 

   3

   In a small bowl , combine the finely chopped onion, diced tomato, cilantro, juice from half the lime, and a pinch of salt and black pepper . Set aside to make pico de gallo.

   salt: 1 tsp, black pepper: 1 unit
4. 

   4

   Pat chopped chicken breast dry with paper towels. Season all over with southwest spice blend , salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through ⏱️ 5 minutes . Turn off heat; transfer to a cutting board. Once cool enough to handle, roughly chop any large pieces. Wipe out pan.

   chopped chicken breast: 2 pieces, southwest spice blend: 1 tsp, cooking oil: 1 tbsp
5. 

   5

   Heat a drizzle of oil in the pan over medium-high heat. Add sliced onion and poblano strips. Cook, stirring occasionally, until browned and tender ⏱️ 6 minutes . Season with chili powder , salt, and pepper. Return chicken to pan and toss to combine. Stir in chicken stock concentrate and ¼ cup water. Cook until mixture is thickened and saucy ⏱️ 2 minutes .

   chili powder: 1 tsp, chicken stock concentrate: 1 unit
6. 

   6

   Meanwhile, drizzle flour tortillas with oil; brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. Toast on top rack of oven, carefully flipping tortillas halfway through, until lightly golden ⏱️ 5 minutes per side. Watch carefully to avoid burning.

   flour tortillas: 2 unit
7. 7

   Divide toasted tortillas between plates. Evenly sprinkle with mexican cheese blend . Top with chicken mixture, pico de gallo, and smoky red pepper crema . Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.

   mexican cheese blend: ½ cup, smoky red pepper crema: 2 tbsp, hot sauce: 1 unit