Tacos

Pepper Jack Chili Chicken Tostadas Recipe

Prep Time: 15 Min  |  Cook Time: 20 Min  |  Servings:  |  Calories:
tostada v2
Prep Time
15 Min
Cook Time
20 Min

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
  • 1 Tbsp. Chili powder
  • 1 tsp. Ground cumin
  • ½ tsp. Paprika
  • ½ tsp. Kosher salt
  • 1 Tbsp. Fresh lime juice
  • 1 tsp. Vegetable oil
  • 1 lb. Boneless, skinless chicken breasts, diced
  • 1 Tbsp. Butter
  • 4 ea. Corn tostadas
  • 1 1/3 cups Sargento® Fiesta Pepper Jack Cheese, shredded
  • 1 small Red onion, cut into thin strips
  • 1 Tbsp. Cilantro, chopped
Directions
  1. 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.
  2. 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.
  3. 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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