How is it that we are already in the month of May? I can sincerely say that I’m not ready for summer to be here and for kids to be out of school. Is that bad to say? I’ve got one toddler who can keep herself busy for hours on end but lately has become extremely bossy. My nephew, on the other hand, can’t be away from me for more than 5 minutes. Not to mention a baby that needs to be fed every couple of hours and needs someone over the age of 10 to play with him.
Oh, the summer…
It’s already shaping up to be a fast-paced one at this moment in time. Summer camps, swim lessons, family trip and of course me still working on a daily basis.
Now to get my mind off of summer, I’m going to tell you about this flavorful Mexican-inspired Poblano Chicken Tostadas dish that I made for dinner this past week. Think nachos but on a grander scale. One big corn tortilla chip loaded with black beans, cheese, roasted poblanos, chicken and a corn salsa.
Today I’ve teamed up with Sargento® for the Food Network Chopped At Home Challenge.
After three rounds of online competition, four finalists will each win $5000 and a trip to New York City to face off against each other in a Chopped-style challenge. To participate in Round 2 your dish MUST include the ingredients listed below. Enter your winning recipe at Food Network.
ENJOY ~ Meagan
Poblano Chicken Tostadas
Ingredients
- 2 poblano peppers
- 1 tablespoon olive oil
- 1.5 pounds boneless skinless chicken thighs
- 15 ounce can black beans, drained and rinsed
- 8 corn tortillas
- 8-ounce package shredded Sargento Mexican Cheese Blend
- 1 cup cooked whole kernel corn
- 1 cup quartered tomatoes
- salt
- juice of half lime
Instructions
Place the oven on broil. Rub each poblano pepper with olive oil and place in the oven for 8 minutes. Flip and broil for another 8 minutes. Remove from oven and peel off the outer skin layer and remove the seeds. Chop into pieces and set aside.
Preheat oven to 425 degrees F.
Add olive oil to a large skillet over medium heat. Pat the chicken thighs dry with a paper towel and then season with salt and pepper. Place them in the skillet and cook 8-10 minutes on each side or cook until done. Remove from skillet and chop into bite size pieces.
Cover each corn tortilla lightly with olive oil on each side. Place onto a baking sheet and bake for 6 minutes. Flip them over and cook for an additional 4 minutes. Allow to cool before placing the toppings on. Place the oven at 375 degrees F.
Place black beans into food processor and pulse until almost fine consistency. Spread a spoonful onto the tops of the baked corn tortilla shells. Top with the chicken pieces and a handful of the cheese blend.
Place back into the oven for 5 minutes to allow the cheese to melt.
Combine corn, tomatoes, salt to taste and lime in a bowl. Top the tostadas with the mixture and serve.
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.