I love tostadas. They are like an open-faced taco, am I right or am I right? To me part of the appeal of a tostada is having everyone build their own. There is an art to building the perfect tostada and not everyone has a handle on it. I might be a little evil because I get sadistic pleasure out of seeing those who over-load their tostada try to eat it without it falling apart on them. I know, I'm evil, but you don't have to be evil to make or enjoy this fantastic creamy poblano chicken tostada recipe.
Read more ¿Qué más?: Mexican style ground beef & rice skillet is all you need for dinner
Creamy Poblano Chicken Tostadas
Ingredients
3 Tbsp. vegetable oil, divided
3 Tbsp. lime juice
1 Tbsp. Knorr® Chicken flavor Bouillon
2 lbs. boneless, skinless chicken thighs
1 jar Alfredo sauce
3 poblano peppers, roasted*, peeled and seeded
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*
Directions
Combine 2 tablespoons olive oil, 1 tablespoon lime juice and 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.
Meanwhile, process Bertolli® Alfredo Sauce with poblano peppers in blender until smooth. Heat remaining 1 tablespoon oil in large nonstick skillet over medium heat and cook garlic, stirring, 30 seconds. Stir in sauce mixture. Bring to a boil. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in remaining 2 tablespoons lime juice and cilantro.
Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until desired doneness, about 8 minutes. Thinly slice chicken and stir into sauce.
Combine watercress, grapefruit, onions and radishes in large bowl; set aside.
Evenly divide chicken onto tostadas, then mound watercress mixture on tostadas. Drizzle, if desired, with additional lime juice.
*SUBSITUTION: To make your own tostadas, fry corn tortillas in small skillet in oil, one at a time, turning once, until crisp; drain on paper towels.
Image and recipe via Making Life Better
