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The gentle, smoky flavor of poblano is used two ways in the topping for these tostadas: the sautéed fresh pepper is tossed with tender bites of chicken spiced with ancho chile powder (made from poblanos that have been dried and smoked). To pair with our zesty tostadas, we’re serving roasted zucchini topped with tart lime juice, Mexican spices, and crumbly queso blanco—a nod to classic elote seasonings.

Ethan Mick

with Roasted Zucchini

Chicken & Poblano Tostadas

Boneless, Skinless Chicken Breasts

Flour Tortillas

Poblano Pepper

Scallions

Lime

Zucchini

Queso Blanco

Mexican Crema

Monterey Jack Cheese

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Quarter the **zucchini** lengthwise, then halve crosswise. Cut out and discard the stem, ribs, and seeds of the **pepper**, then medium dice. Cut off and discard the root ends of the **scallions**; thinly slice, separating the white bottoms and green tops. Grate the **Monterey Jack cheese** on the large side of a box grater. Crumble the **queso blanco**. Quarter the **lime**. In a bowl, combine the **crema** and **the juice of 2 lime wedges**. Season with salt and pepper.

Prepare the ingredients & make the lime crema:

Place the **zucchini pieces** on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Reserving the sheet pan, transfer the roasted zucchini to a plate; cover with aluminum foil to keep warm.

Roast the zucchini:

While the zucchini roasts, pat the **chicken** dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Carefully chop into small pieces.

Cook & chop the chicken:

Add the **diced pepper** to the pan of reserved fond; season with salt and pepper (if the pan seems dry, add 1 teaspoon of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the **sliced white bottoms of the scallions** and **all but a pinch of the spice blend**; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until coated. Add **1/2 cup of water** (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Add the **chopped chicken** and **the juice of 1 lime wedge**. Stir to combine; season with salt and pepper to taste.

Make the sauce & finish the chicken:

While the sauce cooks, place the **tortillas** on the same sheet pan. Drizzle with olive oil and turn to coat. Arrange in an even layer. Toast in the oven 2 minutes, or until lightly browned. Leaving the oven on, remove from the oven and carefully top with the **grated Monterey Jack cheese**. Continue to toast 2 to 3 minutes, or until the tortillas are crispy and the cheese is melted. Remove from the oven.

Toast the tortillas:

Assemble the tostadas using the **toasted tortillas**, **finished chicken and sauce**, and **lime crema**. Top the **roasted zucchini** with the **remaining spice blend** and **the juice of the remaining lime wedge**. Serve the tostadas with the finished zucchini on the side. Garnish with the **crumbed queso blanco** and **sliced green tops of the scallions**. Enjoy!