CHEESY CHICKEN TOSTADAS W/ CREAMY POBLANO SAUCE

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tHESE WERE A LOT OF FUN FOR cINCO DE MAYO FROM DELISH

Makes about 10 tostadas; Serving size: 2 tostadas for an entree, or 1 tostada as an appetizer
chicken filling
  • 1 1/2 pounds skinless, boneless chicken thighs
  • 1 medium onion, sliced
  • 2 cups jarred salsa
sauce
  • 2 poblano peppers
  • 1/2 Tablespoon buttermilk ranch dressing mix
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 Tablespoon finely chopped jalapeno {or to taste}
tostadas
  • corn tortillas
  • vegetable oil
  • Sargento 4-cheese Mexican blend
  • avocado
  • fresh cilantro
In a slow cooker, add chicken thighs, onion, and cover with salsa. If your salsa is very thick you may want to add 1/4 cup water. Cover and cook on high for 3 hours; turn down heat to low and continue for another 2 hours.
When cooked through, shred chicken using 2 forks. Using a slotted spoon or small strainer, remove chicken mixture from excess liquid and into a bowl until ready to use.
Meanwhile, roast poblano peppers in a 425 degree oven for 40 minutes. Remove and place in a bowl; cover and let them steam for 15 minutes. Remove cover and let cool to touch. Remove and discard skin.
In a blender or food processor, combine ranch seasoning, mayonnaise, buttermilk, roasted poblanos, and jalapeno, until smooth. Cover and refrigerate for at least 2 hours.
For tortillas, pour a shallow layer of oil into a small skillet – just enough to cover the bottom. Heat oil over medium-high heat. When oil is hot, place a tortilla in pan and cook until crisp, turning halfway through. It should take a total of 1 minute to 20 seconds, depending how hot your oil is. Remove crisp tortilla and let drain on a paper towel.
BUILD YOUR TOSTADAS:
Preheat oven to 350 degrees.
Place a layer of chicken mixture onto crisp tortilla, and cover with shredded cheese {about 1/2 ounce each}. Cook on a baking sheet for 5-7 minutes or until cheese is nice and melted.
Remove tostadas and top with sliced avocado, creamy poblano sauce, and finely chopped cilantro. Enjoy!
TIP: The poblano sauce is too thick to drizzle with a spoon, so place it into a small squeeze bottle to make it easier to apply….or you can just add small dabs of it with a spoon.

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