Chicken & Sweet Pepper Tostadas

Name: Chicken & Sweet Pepper Tostadas
Cuisine: American, Mexican, Latin American
Ingredients: 2 bell peppers; 4 Scallions; 4 oz Monterey Jack Cheese; 1 Lime; 20 oz Chopped Chicken Breast, 1 inch; Salt; black pepper; 2 tsp olive oil, plus more; 6 tsps Mexican Spice Blend; 1 tsp Ancho Chile Powder, 2 tsp Smoked Paprika, 1 1/2 tsp Garlic Powder, 1 1/2 tsp Ground Cumin & 1/2 tsp Dried Mexican Oregano; 1/2 cup of water; 4 Flour Tortillas; 4 Tbsp Grated Cotija Cheese

5 steps

Tonight, we're making cheesy, zesty tostadas (named for the toasted tortilla that forms their base). A sauce of colorful mini sweet peppers and Mexican spices is perfect for dressing our chicken, before piling it onto oven-toasted tortillas topped with a layer of melted Monterey Jack.

Updated at: Thu, 17 Aug 2023 05:31:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories997.2 kcal (50%)

Total Fat53.3 g (76%)

Carbs57.3 g (22%)

Sugars9 g (10%)

Protein69.7 g (139%)

Sodium2667.1 mg (133%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2bell peppers

4scallions

4 ozmonterey jack cheese

1lime

20 ozChicken Breast

2 tspolive oil

6 tspsMexican Spice Blend

1 tspAncho Chile Powder

2 tspSmoked Paprika

1 ½ tspGarlic Powder

1 ½ tspGround Cumin

½ tspDried Mexican Oregano

½ cupwater

4flour tortillas

4 TbspCotija Cheese

Grated

Instructions

Step 1

Wash and dry the fresh produce. Cut out and discard the stems, ribs, and seeds of the peppers; medium dice. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the lime. Grate the Monterey Jack cheese on the large side of a box grater.

bell peppers2

scallions4

lime1

monterey jack cheese4 oz

Step 2

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a large bowl and set aside in a warm place.

Chicken Breast20 oz

salt

black pepper

olive oil2 tsp

Step 3

To the pan of reserved fond, add the peppers; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add all of the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until thickened and saucy. Transfer to the bowl of cooked chicken; add the juice of 1 lime wedge. Stir to combine and season with salt and pepper to taste.

bell peppers2

salt

black pepper

olive oil2 tsp

scallions4

Mexican Spice Blend6 tsps

Ancho Chile Powder1 tsp

Smoked Paprika2 tsp

Garlic Powder1 ½ tsp

Ground Cumin1 ½ tsp

Dried Mexican Oregano½ tsp

water½ cup

lime1

Step 4

While the sauce cooks, place the tortillas on a sheet pan. Drizzle with olive oil; turn to coat. Arrange in a single layer and toast in the oven 5 to 6 minutes, or until golden brown and slightly crispy. Leaving the oven on, remove the toasted tortillas from the oven and carefully top with the Monterey Jack cheese. Return to the oven and bake 2 to 3 minutes or until the tortillas are lightly browned and the cheese has melted. Remove from the oven; carefully divide between 2 dishes.

olive oil2 tsp

flour tortillas4

monterey jack cheese4 oz

Step 5

Top the toasted tortillas with the finished chicken. Garnish with half the Cotija cheese, the sour cream, and the green tops of the scallions. Transfer to a serving dish. Serve the tostadas and squash with the remaining lime wedges on the side. Enjoy!