Crispy Chicken Tostadas with Tomato Salsa and Spicy Crema

These crispy chicken tostadas are a fun and flavorful twist on taco night. A flat tortilla is baked until golden and crunchy, then loaded with seasoned dark meat chicken, sautéed bell peppers and onions and a generous sprinkle of Mexican cheese. The finishing touches-a bright tomato salsa and a creamy hot sauce drizzle-bring everything together.

Perfect for a weeknight dinner, this recipe comes together in under an hour. The combination of warm spices, tangy salsa and cool crema makes every bite irresistible. Serve with lime wedges for an extra burst of freshness.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (top and middle for 4 servings) and preheat to 450°F. Dice tomato. Roughly chop cilantro. Halve and peel onion; thinly slice one half and finely chop the remaining until you have 2 tablespoons. Quarter lime. Halve, core and thinly slice bell pepper into strips.
2. In a medium bowl, combine tomato, cilantro, chopped onion, juice from half the lime and a pinch of salt and pepper. In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 teaspoon at a time until drizzling consistency. Season with salt.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken, Southwest Spice Blend, chili powder and a few pinches of salt. Cook, breaking up meat, until browned, 4-5 minutes.
4. Add bell pepper, sliced onion and a pinch of salt to pan. Cook, stirring, until veggies are tender and chicken is cooked through, 5-7 minutes. Add stock concentrate and 1/4 cup water (1/2 cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with salt; remove from heat.
5. Drizzle tortillas with 1 tablespoon olive oil (2 for 4 servings); brush to coat. Arrange on a baking sheet in a single layer (use two sheets for 4). Prick each tortilla with a fork. Bake on top rack, flipping halfway, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; swap positions halfway.) Watch carefully.
6. Divide tortillas among plates; sprinkle with Mexican cheese. Top with chicken mixture, salsa and crema. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier. If using breast, be careful not to overcook.

Can I make these tostadas ahead of time?

The components can be prepped ahead, but assemble just before serving to keep the tortillas crisp.

What can I substitute for the southwest spice blend?

Mix equal parts cumin, paprika, garlic powder and a pinch of cayenne.