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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
    1/2 cup roasted corn (available in the frozen foods aisle)
    1 poblano pepper, seeds removed and chopped
    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.

In a medium bowl, Combine the corn, poblano 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

  • CHEFGLORIA1030

    Incredible!
    5 of 6 people found this review helpful
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    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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  • SKYFROG

    Incredible!
    4 of 4 people found this review helpful
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    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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  • TURTLERASKIN

    Incredible!
    4 of 4 people found this review helpful
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    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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  • PATRICIAANN46

    Very Good
    3 of 3 people found this review helpful
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    I used a green bell pepper and left out the cilantro. Very good! - 7/18/12

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  • KATHRYNLP

    O.K.
    2 of 5 people found this review helpful
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    We'll stick to boiled and served with butter... Yummmmm!!! - 7/19/12

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  • SEWNSEW16


    2 of 3 people found this review helpful
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    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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  • STRIKERMOM5

    Good
    2 of 2 people found this review helpful
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    Made it as-is; it was okay. It just needed something more from the flavor profile. - 7/8/12

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  • KARMA70

    Incredible!
    2 of 2 people found this review helpful
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    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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  • GREASE31

    Incredible!
    1 of 2 people found this review helpful
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    I luv this recipe, it sounds just perfect. - 10/25/12

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  • TUNERVILLE


    1 of 2 people found this review helpful
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    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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  • NADS1959


    1 of 2 people found this review helpful
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    why would you lite the oven to warm tortillas when the grill is already on ??? - 7/18/12

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  • NANCYHOME247

    Incredible!
    1 of 1 people found this review helpful
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    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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  • DMSGLASS


    1 of 3 people found this review helpful
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    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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  • KAI728


    1 of 3 people found this review helpful
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    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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  • PATTIE441

    Incredible!
    report inappropriate post
    Wonderful! - 6/5/13

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  • GRAMPIAN


    report inappropriate post
    Good. - 3/2/13

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  • TIEDYED69PEACE


    0 of 1 people found this review helpful
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    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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  • GALINAZ


    0 of 1 people found this review helpful
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    sorry, charred anything isn't good for acid-reflex and corn is doubly tough - 10/25/12

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  • LEANJEAN6

    Very Good
    0 of 1 people found this review helpful
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    excellent--- - 7/18/12

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  • LUVSBULLDOGS

    Incredible!
    0 of 2 people found this review helpful
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    I've never seen a corn peeler before. I have the round one for canning. Going to try this one. Thanks. - 7/18/12

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  • SNOWYOGA


    0 of 2 people found this review helpful
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    Really does look good, will have to try this! - 7/18/12

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  • LOISAF


    0 of 2 people found this review helpful
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    Do you spray the corn with cooking spray? How do I prepare the Poblano and what do I do with it? - 7/18/12

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  • GARIANNA1


    0 of 2 people found this review helpful
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    This sounds like something I would love to try...soon! - 7/18/12

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  • DONNASEEFEE

    Incredible!
    0 of 3 people found this review helpful
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    Sounds delicious!!! - 8/9/11

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  • SUNRIZING


    0 of 2 people found this review helpful
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    THIS SOUNDS DEEEEELISHIOUS! WILL DEFINATELY HAVE TO TRY IT! - 8/2/11

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