Chicken Tostadas with Poblano Peppers

Fiesta time!

Total: 8 hrs 20 min
Crockpot: 8 hrs
Yields: 4-6 people


Ingredients: 

4 boneless chicken breasts
1 tablespoon chili powder
1 teaspoon cayenne paper
1 teaspoon paprika
1 tablespoon cumin
1 teaspoon red pepper flakes
Salt & Pepper
½ cup water

Tostada shells
1 Roma tomato
1 small onion
1 orange, red, or green pepper
lettuce (shredded or chopped)
3-4 Poblano peppers
1 cup shredded cheddar
Mexican Crema


Directions:

In a crockpot place the 4 boneless chicken breasts. Add in all dry spices. Add ½ cup water so chicken doesn’t burn or stick. Cook for 8 hours during the day.

When chicken is fully cooked (165’ internal temp), pull the chicken out of the crockpot and shred and put in a bowl to serve.

For the Poblano peppers; take your whole Poblano peppers and drizzle them with olive oil and sprinkle with salt and pepper. Roast them on your open gas burner or a grill pan over the stove till they are tender with a little bit of char. Take the peppers and peel the outside skin off and remove seeds.

Prep your remaining sides; tomatoes, onion, pepper, cheddar and crema.

Laydown your tostada shell. Top with the shredded chicken, Poblano pepper, and remaining toppings that you love! Drizzle with Mexican crema and eat!

Enjoy!

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