Chicken & Poblano Tostados
Cut one lime.
1
Use onion peeler to remove outer layer of red onion.
2
Thinly slice half of onion; mince other half.
3
Dice tomato.
4
Combine tomato & minced onion.
5
Coarsely chop cilantro with kitchen shears.
6
Add cilantro, juice of lime half, salt & pepper.
7
Remove top, core & thinly slice poblano pepper.
8
Dry chicken strips with a paper towel.
9
Season chicken with 1 tbsp Southwest spice, salt & pepper.
10
Heat oil over medium high heat. Cook chicken 4-6 minutes.
11
Flip chicken halfway using tongs. Once cooked, remove from pan & set aside.
12
Add another drizzle of oil to pan, then add pepper & onion. Cook 5-7 minutes.
13
Prick tortillas with fork, then brush with oil.
14
Chop large chicken pieces with kitchen shears.
15
Season pepper & onion with 1 tsp chili powder, salt & pepper.
16
Add chicken back to skillet. Stir to combine. Then add 1/4 cup chicken stock. Cook 1-2 minutes.
17
Flip tortillas halfway through.
18
To serve, sprinkle tortilla with Mexican cheese.
Top with chicken mixture.
19
...sour cream & hot sauce.
Serve with lime wedge.
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