---
title: "Cheesy Chicken & Poblano Tostadas"
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/cheesy-chicken-and-poblano-tostadas-5f3187aefcb38f2a481c54a8"
servings: 2
prep time: "10 minutes"
cook time: "30 minutes"
time required: "40 minutes"
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Spicy
  - Mexican
  - Dinner
  - Tostadas
  - Quick
rating: 4.5
rating_count: 3800
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Some found it flavorful, while others wanted more spice.
  - theme: Ease of prep
    text: Learning to sauté veggies for chicken tacos was a great skill; this recipe is a crowd-pleaser for taco night.
image: "data/recipes/cheesy-chicken-poblano-tostadas.jpg"
---
@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}

Adjust oven rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve and peel @red onion{1%unit}; thinly slice one half. Finely chop remaining onion until you have 2 tbsp. Dice @tomato{1%unit}. Roughly chop @cilantro{2%tbsp}. Quarter @lime{1%unit}. Halve, core, and thinly slice @long green pepper{1%unit} into strips.

In a #small bowl{}, combine the finely chopped onion, diced tomato, cilantro, juice from half the lime, and a pinch of @salt{1%tsp} and @black pepper{1%unit}. Set aside to make pico de gallo.

Pat @chopped chicken breast{2%pieces} dry with paper towels. Season all over with @southwest spice blend{1%tsp}, salt, and pepper. Heat a drizzle of @cooking oil{1%tbsp} 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.

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{1%tsp}, salt, and pepper. Return chicken to pan and toss to combine. Stir in @chicken stock concentrate{1%unit} and ¼ cup water. Cook until mixture is thickened and saucy ~{2%minutes}.

Meanwhile, drizzle @flour tortillas{2%unit} 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.

Divide toasted tortillas between plates. Evenly sprinkle with @mexican cheese blend{½%cup}. Top with chicken mixture, pico de gallo, and @smoky red pepper crema{2%tbsp}. Drizzle with @hot sauce{1%unit} to taste. Serve with remaining lime wedges on the side.