How is it already May? I honestly don’t feel ready for summer — for the long days, the kids being out of school, and the nonstop activity that comes with warmer weather. I have a toddler who can entertain herself for hours but has recently become very bossy. My nephew seems glued to me and can’t be apart for more than five minutes. And then there’s the baby, who needs feeding every couple of hours and someone older than ten to play with him.
Summer always arrives so quickly, and this year already looks busy: summer camps, swim lessons, family trips and, of course, my regular work schedule. To take my mind off the coming chaos, I cooked something bright and satisfying — a Mexican-inspired Poblano Chicken Tostadas. If you like nachos, imagine one large corn tortilla as a sturdy base piled high with black beans, melted cheese, roasted poblanos, tender chicken and a fresh corn-tomato salsa.
This recipe is simple to prepare and can be adjusted to feed a crowd or kept modest for a weekday dinner. The roasted poblanos add a smoky, slightly sweet flavor without overwhelming the other ingredients. Black beans create a creamy base when pulsed, helping the toppings stay in place on the crisp tortilla shells. A good-quality shredded Mexican cheese blend melts quickly and provides that irresistible, gooey finish.
These tostadas are built in layers for convenience and even texture: a thin layer of smashed black beans, a generous portion of chopped cooked chicken, a sprinkle of cheese, then a quick bake to melt everything together. Finish with a fresh corn and tomato salsa tossed with lime and a pinch of salt for brightness and crunch.
Today I’m sharing this Poblano Chicken Tostadas in partnership with Sargento®. If you enjoy participating in recipe challenges, Sargento is hosting an online Food Network Chopped At Home Challenge; certain rounds require specific ingredients. I used a shredded Mexican cheese blend to melt over the tostadas and make them irresistibly cheesy.
Poblano Chicken Tostadas
8 servings
10 minutes
50 minutes
1 hour
Ingredients
- 2 poblano peppers
- 1 tablespoon olive oil
- 1.5 pounds boneless skinless chicken thighs
- 15 ounce can black beans, drained and rinsed
- 8 corn tortillas
- 8-ounce package shredded Sargento Mexican Cheese Blend
- 1 cup cooked whole kernel corn
- 1 cup quartered tomatoes
- salt
- juice of half lime
Instructions
Place the oven on broil. Rub each poblano pepper with olive oil and broil for 8 minutes. Flip and broil for another 8 minutes until the skins are blistered and charred. Remove from the oven, peel off the outer skin layer, remove the seeds, and chop the peppers into bite-size pieces. Set aside.
Preheat the oven to 425°F (220°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Pat the chicken thighs dry and season with salt and pepper. Cook the chicken 8–10 minutes per side, until cooked through. Remove from the skillet and chop into bite-size pieces.
Brush both sides of each corn tortilla lightly with olive oil and lay them on a baking sheet. Bake for 6 minutes, flip, and bake an additional 4 minutes until crisp. Remove and let cool before adding toppings. Reduce oven temperature to 375°F (190°C).
Place the black beans in a food processor and pulse until almost smooth but still slightly textured. Spread a spoonful of the mashed beans onto each baked tortilla shell. Top with chopped chicken, roasted poblanos, and a generous handful of shredded cheese.
Return the topped tostadas to the oven for about 5 minutes, just long enough for the cheese to melt and the toppings to warm.
Combine the cooked corn, quartered tomatoes, a pinch of salt, and the juice of half a lime in a small bowl. Spoon this fresh salsa over each tostada and serve immediately.
Notes and Serving Suggestions
These tostadas are great with additional toppings like chopped cilantro, diced avocado, a squeeze of extra lime, or a drizzle of hot sauce. For a vegetarian variation, omit the chicken and add roasted cauliflower or grilled portobello slices. To make ahead, prepare the roasted poblanos and mashed beans a day in advance and store them separately in the refrigerator. Assemble and bake just before serving to preserve crispness.
Leftovers can be kept in the refrigerator for up to two days, though the tortillas will soften over time. To refresh, place assembled tostadas under the broiler for a minute or two to crisp them up before serving.
This post is a sponsored conversation written by me on behalf of Sargento. The opinions and text are my own.