Mexican food is tried-and-true in our household. On nights when we need something simple, fun, and customizable – we turn to anything from tacos, to quesadillas, to Mexican Chicken Soup. Often, they’re the meals that appeal to a wide range of eaters. This Chicken Tostadadilla recipe (a taco/quesadilla hybrid) is a match made it heaven when it comes to weeknight Mexican recipes. Spicy, cheesy, crispy, and savory – it checks all of the boxes! Plus, with a side of honey lime crema and fresh avocados, and topped with a mexican blend of cheese, each bite just screams “this hits the spot!”
Make extra tortillas if you can, because this recipe makes a good amount of meat! You’ll have some leftovers for sure 😉
Enjoy!
Chicken Tostadadillas with Honey Lime Crema
Ingredients
- 2 tbs extra virgin olive oil
- 1 lb ground chicken beef or turkey
- 1 yellow onion, chopped
- 1 poblano pepper, seeded and chopped
- 2 tbs tomato paste
- 2-3 tsp chili powder
- 2 tsp smoked paprika
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- crema, avocado, cabbage, and cilantro. for serving (see notes)
Tostada Shells
- 12 corn tortillas
- extra virgin olive oil, for drizzling
- 2 tsp dried parsley
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried chives
- 1/2 tsp dried dill
- 1 cup shredded Mexican cheese blend
Instructions
- Preheat the oven to 425° F.
- In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat, onion, and poblano pepper. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add the tomato paste, chili powder, paprika, cumin, garlic powder, and salt. Add 1 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Keep warm over low heat.
- Meanwhile, make the tostadas. Line the corn tortillas up on 2 baking sheets and rub lightly with olive oil. Transfer to the oven and bake 7 minutes, until crisp. In a small bowl, combine the parsley, paprika, chili powder, onion powder, garlic powder, chives, dill, and 1 teaspoon salt. While warm, sprinkle the "cool ranch" seasoning blend over each tostada.
- To make the tostadillas. Evenly divide the Mexican cheese blend between half the tostadas, then place the remaining tostada shells directly on the cheese. Bake 5 minutes, until the cheese is melted.
- To assemble, plate each tostadilla and top evenly with mashed avocado and chicken. Top as desired with cabbage, jalapeños, and cilantro. Dollop over the crema. Break 'em up and enjoy!
Notes
Honey Lime Crema: In a bowl, combine 1/2 cup plain Greek yogurt or sour cream, 1-2 teaspoons honey, the zest of 1 lime, and a pinch of sea salt.
Lime Mashed Avocado: In a bowl, lightly smash 2 avocados. Add the zest and juice of 1 lime and a pinch of sea salt.
