Tostada Tuesday With Roasted Poblano Peppers is a wonderful way to Spice up the average Taco Tuesday! The Crunchy Chicken Tostadas, blended with veggies, and then add the Roasted Poblanos and lime, makes a delicious, amazingly simple, and heart healthy meal…..Enjoy!!!
Tostada Tuesday With Roasted Poblano Peppers
First, preheat the oven to 375.
Next, rinse the peppers and cut the tops off and take the seeds out and discard.
BE CAREFUL NOT TO TOUCH YOUR EYES AFTER DESEEDING THE PEPPERS.
Wash your hands thoroughly with soap and water.
Next, place a piece of foil on a cookie sheet and place the peppers on top.
Next, make one slice, vertically, from the top of the pepper to the bottom and stuff 1/4 cup of cheese inside each pepper.
Then, after all peppers are stuffed, squeeze fresh lime juice on each along with a dash of salt and pepper.
Then, cover the peppers completely with foil and bake at 375 for 30-40 minutes.
Lastly, remove from the oven and broil the peppers for 30-60 seconds until charred WATCHING the whole time so they don’t burn. Set aside.
First, wash all veggies thoroughly.
Next, chop all veggies into small pieces.
Then, add avocado oil to a skillet along with ground chicken and sliced onion.
When the meat starts to cook, add cumin, dash of garlic salt, and Cajun blend spice by Basin Blend or Mrs Dash to the meat and stir.
Add, 2-3 tablespoons of water and continue to cook until browned.
Vegetarian Refried Beans
First, warm beans in a medium saucepan until smooth and warm, cover, set aside.
Tostada and Poblano
First, add a layer of the beans.
Next, add ground chicken, shredded purple cabbage, cilantro, tomatoes, avocado, and lastly top with sour cream and add your roasted poblano pepper.
Enjoy this fantastically delectable Tostada with a wonderfully Roasted Poblano Pepper...Enjoy!!!