Chicken, Roasted Poblano and Bell Pepper Tostadas

As most of you know, I love the library. My kids and I go every few weeks to check out new books. I love looking through the cookbook section to find a couple of books to take home. I found this amazing cookbook called “Fine Cooking Annual No. 1″. It has so many wonderful recipes in it that I think I’ll go buy it. Anyway, I saw this recipe and knew I had to try it. I love Mexican food and I am always on the lookout for tasty meals. I had leftover roasted chicken meat I needed to use up so I made these tasty tostadas. I adapted the recipe to my own liking but stayed pretty close to the original. We all really loved this, even my husband who doesn’t like sour cream. A must try if you like Mexican food.


Sour Cream Sauce:

  • 1 cup of sour cream (I use fat free)
  • 1 tbsp sweet yellow onion, finely chopped
  • 2 tbsp fresh cilantro, finely chopped (chop some extra for garnish)
  • Juice of one lime
  • 1 clove of garlic, minced
  • Sea salt and fresh cracked pepper to taste

In a small bowl, combine the sour cream, onion, garlic, cilantro and lime juice. Cover and place in the refrigerator until you need it.


Chicken and Dressing:

  • 2-3 baby red bell pepper, cored, seeded and flattened
  • 1 baby yellow bell pepper, cored, seeded and flattened
  • 1 poblano pepper, cored, seeded and flattened
  • 2 cups of leftover roasted chicken meat, shredded
  • 1/4 sweet yellow onion, chopped finely
  • 1-2 tsp olive oil
  • 1/2 tsp ground cumin
  • 1 clove of garlic, minced
  • Juice of 1 lime
  • Sea salt and fresh cracked pepper to taste

Position the oven rack close to the broiler and heat the broiler. Cover a baking sheet with tin foil (for easier clean up). Put the cored, seeded and flattened peppers skin side up on a baking sheet; broil until blackened. Transfer them to a small bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them finely into pieces.

Reduce the oven temperature to 400 degrees. In a small bowl, combine the olive oil, cumin, garlic, lime juice, sea salt and fresh cracked black pepper. Mix thoroughly. Set dressing aside.

In a large bowl, combine the shredded chicken meat, onions and peppers. Toss the chicken mixture with the dressing until well coated. Taste and re-season with sea salt and fresh cracked black pepper if needed.

Other Ingredients:

  • 6 corn tortillas
  • 1/2 cup of Cheddar cheese, shredded
  • Guacamole
  • Salsa
  • Lime wedge (for garnish)
  • Cotija cheese (for garnish)
  • Cilantro (for garnish)

Place the corn tortillas on a baking sheet coated with cooking spray. Cook for 3-4 minutes, or until the bottom of the tortilla is close to golden brown. Remove from the oven and turn the tortillas over. Carefully, layer the chicken and pepper mixture on the tortilla; then add some sour cream mixture; next add a bit of cheese.

Bake until the cheese melts and the tortilla is golden brown, about 5 minutes. Remove from the oven and top with fresh guacamole, cotija cheese and cilantro. Serve with fresh salsa and enjoy.

Click here for a printable version of this recipe – For the Love of

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