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One of the most celebrated Mexican holidays in the US is back again. Just in time for Cinco de Mayo our friends at have shared this delicious chicken tostadas recipe. To help celebrate this traditional gathering, treat your guests to this easy-to-prepare dish that is full of vibrant taste and flavors.

Read Related: Cinco de Mayo Nachos

Prep Time:
30 min.
Cook Time: 30 min.
Makes: 8 servings

3 Tbsp. vegetable oil, divided
3 Tbsp. lime juice
1 Tbsp. Knorr® Chicken flavor Bouillon
2 lbs. boneless, skinless chicken thighs
1 jar Bertolli® Alfredo Sauce
3 poblano peppers, roasted, peeled and seeded
2 cloves garlic, chopped
3 Tbsp. chopped fresh cilantro
1 bag (4 oz.) watercress (about 6 cups)
1 grapefruit, sectioned and roughly chopped
1/2 cup thinly sliced red onion
4 radishes, cut into thin strips
16 corn tostadas

Note: To make your own tostadas fry corn tortillas in small skillet in oil one at a time, turning once until crisp, and drain on paper towels.


  1. Combine 2 tablespoons olive oil, 1 tablespoon lime juice and Knorr® Chicken flavor Bouillon in large resealable plastic bag; Add chicken and turn to coat. Close bag and marinate in refrigerator at least 30 minutes.
  2. Meanwhile, process Bertolli® Alfredo Sauce with poblano peppers in blender until smooth.
  3. Heat remaining 1 tablespoon oil in large nonstick skillet over medium heat and cook garlic, stirring, 30 seconds.
  4. Stir in sauce mixture and bring to a boil. Reduce heat to low and simmer until slightly thickened, about 5 minutes.
  5. Remove from heat and stir in remaining 2 tablespoons lime juice and cilantro.
  6. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until desired doneness, about 8 minutes.
  7. Thinly slice chicken and stir into sauce.
  8. Combine watercress, grapefruit, onions and radishes in large bowl; set aside.
  9. Evenly divide chicken onto tostadas, then mound watercress mixture on tostadas. Drizzle, if desired, with additional lime juice.

Photo & recipe courtesy