Crispy Cheesy Chicken Tostadas with Poblano and Smoky Red Pepper Crema

Craving the crunch of nachos and the hearty satisfaction of tacos? Tostadas are the perfect solution. These crispy corn tortillas are oven-toasted until golden, then piled high with seasoned chicken, sautéed poblano and onion, melty Mexican cheese and a fresh homemade pico de gallo. A drizzle of smoky red pepper crema and a dash of hot sauce take them over the top.

This recipe is all about big flavors and contrasting textures. The smoky crema balances the heat from the chili powder and hot sauce, while the bright pico de gallo cuts through the richness. Ready in under an hour, these tostadas are a fun and delicious dinner the whole family will love.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve and peel the red onion; thinly slice one half and dice the other half. Core and seed the long green pepper; thinly slice. Dice the tomato. Zest and juice the lime. Chop the cilantro.
2. In a small bowl, combine diced onion, tomato, half the cilantro, a squeeze of lime juice and a pinch of salt. Set pico de gallo aside.
3. Place tortillas on a baking sheet. Brush both sides lightly with oil (about 2 tsp total). Bake until golden and crisp, 8-10 minutes, flipping halfway.
4. Meanwhile, in a medium bowl, toss chopped chicken with chili powder, Southwest spice blend and a pinch of salt and pepper.
5. Heat 1 tsp oil in a large skillet over medium-high. Add sliced onion and green pepper; cook until softened, 4-5 minutes. Transfer to a plate.
6. In the same skillet, add 1 tsp oil and the seasoned chicken. Cook until browned and cooked through, 5-7 minutes. Stir in chicken stock concentrate and 2 tbsp water; cook 1 minute.
7. Return peppers and onions to the skillet; stir to combine. Remove from heat.
8. Spread a thin layer of smoky red pepper crema on each crispy tortilla. Top with chicken mixture, then sprinkle with Mexican cheese blend. Drizzle with hot sauce and remaining crema. Garnish with remaining cilantro and lime zest. Serve with pico de gallo on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, ground beef, shredded pork or black beans would all work well. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Assemble just before serving to keep tostadas crispy.

Is there a substitute for smoky red pepper crema?

You can mix sour cream with smoked paprika and a pinch of cayenne for a similar flavor.