Chicken, Poblano and Sweet Corn Tostadas

Chicken, Poblano and Sweet Corn Tostadas

Things You'll Need on Hand:

• Small Rotisserie Chicken (Roast your own or pick one up from your local market)
• 1/2 White Onion (Chopped)
• 3 Poblano Peppers (Seeded and Chopped)
• 1 Small Bag of Frozen Corn
• 1 Can of Black Beans
• 2 Garlic Cloves (Chopped)
• Ground Cumin
• Cayenne Pepper
• Garlic Powder
• Olive Oil
• Corn Meal
• 1 Can Low Sodium Chicken Stock
• Sea salt
• 1 Package of Low Fat Cream Cheese
• Corn Tostadas (8)
• 1 Cup Shredded Monterrey Cheese
• Fresh Cilantro (Garnish)
• Quest Fresco (Garnish)
• Sour Cream (Garnish)

Chicken:

Pull apart rotisserie chicken and shred with a fork. Be sure to mix white meat with dark meat for best flavor. Set chicken aside.

In a heavy, large sauce pan, bring 2/3 cup of chicken broth to a boil. Add in 2 tbs of chili powder, 2 tbs of cumin, 1/2 tsp of garlic powder and 2 tbs of corn meal. For some heat, add in a tsp of cayenne pepper. Add sea salt to taste. Stir until mix thickens. 

Reduce heat and slowly mix in shredded chicken. Simmer on low heat while constantly mixing.

Vegetable Mix:

Sautée poblano peppers, white onion and frozen sweet corn in a wok or heavy sauce pan with a dash of olive oil. Once corn starts to brown, reduce heat.

Heat black beans up in a soup pan, and mash.

Cheese Sauce:

In a small sauce pan, combine 1/3 cup of chicken stock, 1 package of low fat cream cheese and 1/3 cup of Monterrey cheese. Keep on low heat and constantly mix until melted. If it is too thick, and more chicken stock.

Prepare Tostadas:

Heat oven to 350 degrees. On a baking pan, lay tostada shells and sprinkle with Monterrey cheese. Bake in oven for 2-3 minutes or until cheese melts.

Remove from oven and prepare to plate.

Building the Tostadas:

Place a warm tostada shell on a plate. Place a tbs of black beans on shell and carefully smooth out. Place a large tbs of the poblano/corn/onion mix on top of the black beans. 

Next, top with shredded chicken. Drizzle cheese sauce on top of chicken.

Sprinkle with chopped cilantro, queso fresco crumbles and sour cream.

Enjoy!