---
title: "Cheesy Chicken & Poblano Tostadas"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cheesy-chicken-and-oblano-tostadas-5f3187aefcb38f2a481c54a8
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Spicy
rating: 4.5
rating_count: 3800
source_chef: Micelle Doll Olson
review_high lights:
  - theme: "Flavor"
    text: "Some found it flavorful, while others wanted more spice. Consider adding extra seasoning to boost taste."
  - theme: "Ease of prep"
    text: "Learning to saute veggies for chicken tacos is a great skill; this recipe is a crowd-pleaser for tacao night."
nutrition:
  calories: 780
  protein: 46
  fat: 40
  saturated fat: 16
  carbohydrates: 55
  sugar: 11
  fiber: 3
  cholesterol: 145
  sodium: 1240
  potassium: 350
  calcium: 310
  iron: 1.5
image: "https://images.recipes.furrysalamander.com/Tostada%20Recipes/cheesy-chicken-poblano-tostadas.avif"
---

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{1%unit}. Duselate the remaining onion until you have 2 tbsp. Dice @tomato{1%unit}. Roughly chop @cilantro{1%ounce}. Quarter @lime{1%unit}. Halve, discard core, and thinly slice @long green pepper{1%unit} 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.

Dil in a small bowl combine the chopped onion, tomato, cilantro, juice from half the lime, and a pinch of @salt{1%teaspoon} and @black pepper{1%teaspoon}. Set aside.

Pat @chichen breast{10%ounce} dry with #paper towels{}. Season all over with @Southwest Spice Blend{1%tespoon}, salt, and pepper. Heat a drizzle of @cooking oil{8%teaspoon} 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.

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{1%teaspoon}, salt, black pepper. Return chicken to the pan and toss to combine. Stir in @chicken stock concentrate{1%unit} and 1/4 cup water. Cook until thick and sauey, ~{1-2%minutes}.

Meanwhile, dress @flour tortillas{4%unit} 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.

Divide the tortillas between plates and top with @mexican cheese{1%cup}. Add chicken mixtures, pico de gallo, and @smoky red pepper cream{2%tablespoon}. Drizzle with @hot sauce{1%teaspoon} to taste, and serve with remaining lime wedges next to finish.