Creamy Poblano Chicken Tostadas Recipe serves: 8
Prep Time 30 Minutes
Marinate for 30 Minutes
Cook Time 20 Minutes

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 Bertolli® 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

  1. 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.
  2. 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.
  3. 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.
  4. Combine watercress, grapefruit, onions and radishes in large bowl; set aside.
  5. 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.

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