Creamy Poblano Chicken Tostadas
You’ll need both hands for this Creamy Poblano Chicken Tostadas recipe that brings the heat of poblanos together with the citrus of grapefruit.
Calories
470 (8 serving)
Total Fat
28g (8 serving)
Saturated Fat
10g (8 serving)
Trans Fat
2g (8 serving)
Cholesterol
145mg (8 serving)
Sodium
940mg (8 serving)
Total Carbs
30g (8 serving)
Dietary Fiber
3g (8 serving)
Sugars
4g (8 serving)
Protein
29g (8 serving)
- 3 Tbsp. olive oil, divided
- 4 Tbsp. lime juice, divided
- 2 Tbsp. Knorr® Granulated Bouillon Chicken Flavor, divided
- 2 lbs. boneless, skinless chicken thighs
- 3 poblano peppers, roasted *, peeled and seeded
- 1 container (16 oz.) Mexican cream
- 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
Print1. Combine 2 tablespoons olive oil, 1 tablespoon lime juice and 1 tablespoon 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 poblano peppers, crema and remaining 1 tablespoon Knorr® Chicken flavor Bouillon in blender until smooth. Heat remaining 1 tablespoon oil in large nonstick skillet over medium heat and cook garlic, stirring, until fragrant, about 30 seconds. Stir in poblano mixture and bring to a boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in remaining 3 tablespoons lime juice and cilantro.
3. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until thoroughly cooked, 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.
