Fresh diced chicken is marinated in robust spices and lime juice, browned in a skillet, then piled onto crunchy corn tostadas with Spicy Sargento® Fiesta Pepper Jack cheese, red onion and cilantro. Delicious!
Ingredients
Directions
- In a small bowl, combine chili powder and next 5 ingredients. Add chicken and stir until chicken is well coated with spice mixture. Cover and refrigerate at least 1 hour and up to 8 hours.
- Pre-heat a large skillet over medium heat. Melt butter in pan, then add chicken. Cook for 10-12 minutes or until chicken is cooked through and lightly browned. Remove pan from heat and assemble tostadas.
- Pre-heat oven to 250 degrees. To assemble tostadas: spoon ¼ of the chicken onto each tostada. Sprinkle each with 1/3 cup of cheese. Place tostadas on a large baking sheet and bake for 10 minutes or until cheese is completely melted. Remove from oven, top with onion and cilantro. Serve.
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