Cheesy Chicken Tostadas
Ingredients
Tostadas and Topping
-
½
cup
diced onion
-
1
cup
cherry tomatoes, quartered
-
2
tablespoons
cilantro, diced
-
1
tablespoon
lime juice
-
8
pieces
corn tortillas
Chicken
-
1
tablespoon
coconut oil
-
1
piece
onion, chopped
-
3
pieces
poblano peppers, seeded and diced
-
1
pound
boneless chicken thighs, diced
-
1
tablespoon
garlic, minced
-
1
tablespoon
chili powder
-
1
teaspoon
ground cumin
-
1
teaspoon
sea salt
-
1
tablespoon
tomato paste
-
1
tablespoon
apple cider vinegar
-
¼
cup
bone broth or chicken stock
Cheese Sauce
-
2
tablespoons
butter
-
1
tablespoon
flour
-
1
cup
milk
-
8
ounces
4 Cheese Mexican Blend
Instructions
- Combine diced onion, quartered tomatoes, and cilantro in a small bowl with lime juice and set aside.
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper and oil. Bake tortillas for 5 minutes, flip, and bake for another 5 minutes until crispy.
- In a skillet, heat coconut oil over medium-high heat, add chopped onions and diced poblano peppers, and cook for 8 minutes.
- Add diced chicken to the skillet and cook until browned on both sides, about 6 minutes.
- Stir in minced garlic, chili powder, cumin, and sea salt, then add tomato paste and mix well. Add vinegar and bone broth, simmer for 5 minutes.
- For the cheese sauce, melt butter in a saucepan, whisk in flour until lightly brown, then add milk and cook for 5 minutes. Stir in the cheese until melted.
- Assemble tostadas by layering chicken on tortillas, adding cheese sauce, and topping with the onion mixture.
Nutrition Facts (estimated)
Servings
8
Calories
368
Total fat
24g
Total carbohydrates
19g
Total protein
19g
Sodium
613mg
Cholesterol
92mg
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