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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 263.0
  • Total Fat: 8.2 g
  • Cholesterol: 56.4 mg
  • Sodium: 130.0 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 24.7 g

View full nutritional breakdown of Chicken Tostadas with Corn and Peppers calories by ingredient
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Chicken Tostadas with Corn and Peppers

Submitted by: CHEF_MEG
Chicken Tostadas with Corn and Peppers

Introduction

Tostadas top tacos in our book: This knife-and-fork meal lets you pile on more (healthy) toppings! Tostadas top tacos in our book: This knife-and-fork meal lets you pile on more (healthy) toppings!
Number of Servings: 4

Ingredients

    4 6-inch corn tortillas
    1 poblano pepper, seeds removed and chopped
    1/2 cup roasted corn (available in the frozen foods aisle)
    1/2 teaspoon chili powder
    1 cup grape tomatoes, quartered
    1/2 teaspoon ground cumin
    1 lime, zested and juiced
    12 ounces cooked chicken breast, diced
    1/4 cup shredded reduced-fat Mexican-blend cheese
    1/2 avocado, diced
    2 tablespoons chopped cilantro


Tips

In summertime, grill the corn yourself. If you can't find roasted corn, use canned or frozen corn kernels.


Directions

Preheat the oven to 350 degrees. Lightly spray one side of each tortilla with nonstick cooking spray. Sprinkle chili powder on each tortilla and place on a baking sheet. Bake until crisp, about 10 minutes, flipping the tortillas halfway through. Remove from oven and set aside to cool.

While the tortillas are cooking, place a small skillet over medium-high heat. Add the poblano and cook, stirring occasionally, until the edges start to char. Remove from heat.

In a medium bowl, combine the corn, cooked pepper, chili powder, tomatoes, cumin, and lime. Place one heaping cup of the mixture on each tortilla. Top each tostada with 3 ounces of chicken and one tablespoon cheese. Bake just until the cheese has melted, about five minutes.

Remove from the oven and top with the avocado and cilantro. Serve immediately.

Serving Size: Makes 4 tostadas

Photo credit: PhotoKitchen.net






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Member Ratings For This Recipe


  • Incredible!
    14 of 18 people found this review helpful
    This recipe does not say what to do with the poblano pepper. We roast until charred (gas stove top, grill, broiler, etc.). Then immediately put in a covered bowl to steam a bit; after a few minutes remove the charred outer layer. Now remove stem, seeds, and dice into small pieces to add to the corn. - 7/20/12

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  • Incredible!
    12 of 12 people found this review helpful
    OK I did my pico recipe and added the grilled poblano and sweet corn - this is truly amazing. I am a vegetarian, so used black beans instead of chicken and added roasted garlic to the salsa. Not only will I make this again, I have sent this to half a dozen friends that are already drooling! - 7/19/12

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  • 7 of 11 people found this review helpful
    why would you lite the oven to warm tortillas when the grill is already on ??? - 7/18/12

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  • Incredible!
    7 of 7 people found this review helpful
    This was great! I don't eat meat, so substituted beans for the chicken. Next time, I'll probably cut the lime juice in half (or not -- the bright citrus taste was so good). So yummy and fresh tasting! - 8/3/11

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  • 6 of 8 people found this review helpful
    Sounds delicious, will try, If you don't have access to fresh corn,just buy some frozen corn and brown it in a non stick skillet o put it on a cookie sheet and brown in the oven.
    - 7/18/12

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  • Very Good
    5 of 5 people found this review helpful
    I used a green bell pepper and left out the cilantro. Very good! - 7/18/12

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  • Incredible!
    5 of 6 people found this review helpful
    Made it tonight, delicious! Added a clove of pressed garlic and black beans to the mixture. Served without the cheese and chicken to a vegan and with them to me. Yumm! - 8/15/11

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  • Incredible!
    4 of 6 people found this review helpful
    I think the black beans suggested by others add a interesting color dimension to the dish. Substituting chopped plum tomatoes for the grape tomatoes would make the recipe less expensive. - 7/18/12

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  • Good
    3 of 3 people found this review helpful
    Made it as-is; it was okay. It just needed something more from the flavor profile. - 7/8/12

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  • Good
    2 of 3 people found this review helpful
    My family has made something similar. I will try this variation. A note: you can warm the tortillas in the microwave. This makes them much more pliable and easier to cut into. Also, if all the ingredients are hot, the cheese will melt on its own, no need to use the oven. - 7/18/13

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  • O.K.
    2 of 10 people found this review helpful
    We'll stick to boiled and served with butter... Yummmmm!!! - 7/19/12

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  • 2 of 6 people found this review helpful
    Will definitely try this with the substitution of black beans for the chicken. One son is vegetarian and we all eat vegetarian a few meals a week, this sounds like a good one to try. will pick up fresh corn at the farmers' market this weekend. - 7/18/12

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  • 2 of 5 people found this review helpful
    I am going to make this tonight, however the recipe ing. include poblano and the directions dont so I am going to grill it to and then chop and add with the corn....here goes nothing! - 5/9/12

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  • Incredible!
    1 of 2 people found this review helpful
    If you cannot grill outside ( as one responder mentioned) you can have and use an indoor grill. I have a George Foreman for indoor grilling. Not like charcoal or gas, but it does the trick. Also possible to have a stove top grill / griddle that you can use to grill / char ingredients. - 7/18/13

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  • Very Good
    1 of 1 people found this review helpful
    I made this for my family, and my husband and I loved the topping. I subbed bell pepper for the poblano (because I'm a whimp). The only complaint was that my husband thought it was hard to eat as a tostado. Next time I'll make the topping and wrap it like a burrito for him. - 7/18/13

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  • Very Good
    1 of 1 people found this review helpful
    I used alot of the comments here - chopped garlic (cooked with chicken) added beans - served on lettuce to cut carbs - very good - the pepper instruction VERY helpful! Thanks everyone - 6/24/13

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  • 1 of 2 people found this review helpful
    good - but I concur - you need to roast the poblano pepper BEFORE choping and before removing the seeds. Also - I despise Cilantro - think it smells like dirty socks and tastes awful. I left it out and thought this was quite good. - 6/24/13

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  • 1 of 3 people found this review helpful
    this is what I will have today except will replace chicken with left over meatloaf but only 4 ounces,no cheese and may roll it up instead of baking it. - 6/24/13

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  • 1 of 3 people found this review helpful
    I wish there were directions for making this recipe for those of us in apartments that can't use grills. :) Looks incredible! - 10/25/12

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  • Incredible!
    1 of 6 people found this review helpful
    I luv this recipe, it sounds just perfect. - 10/25/12

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  • 1 of 3 people found this review helpful
    Wonder if I could use jalapeno pepper instead of poblano? And what are you supposed to do with the poblano? Roast on grill? Chop and add to salsa? - 7/18/12

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  • I liked it but found it messy to eat. Eventually i just tore up the tortilla and mixed it up with the vegetables like a small taco salad. The flavor was good. I added a tablespoon of minced garlic and half of a small onion chopped. Next time I will add fajita seasoning for more flavor. - 8/17/13

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  • Incredible!
    0 of 1 people found this review helpful
    No corn. Substitute Italian Parsley for cilantro. Sandwich between two whole wheat tortillas. Bake on George Foreman. Call it a quesadilla. Still very delicious! - 8/12/13

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  • DELICIOUS! - 8/12/13

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  • Very Tasty! Made with beef and my family loved it! Definitely a keep and repeat recipe. - 7/20/13

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