Poblano Toasts with Roasted Chicken

Fud
Eating toasts is undoubtedly one of the quintessential Mexican traditions. You can make toasts from a wide variety of dishes and always innovate. That's why we share this recipe for Poblano Toasts with Roasted Chicken, which is an economical, easy, and yielding dish that you can prepare at any time of the year. Additionally, it's an ideal recipe for when you want to eat something light and is a great option for Lent recipes. Remember that as a typical Mexican dish, refried beans must not be missing as a base for these toasts.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 5 slices Fud® roasted chicken breast
  • 1 tablespoon butter
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup Poblano chile strips
  • 1/2 cups yellow corn kernels
  • 1/2 cups low-fat sour cream
  • pinches salt and pepper
  • 4 corn tostadas, baked
  • 1 cup lettuce, finely chopped
  • 4 tablespoons FUD® Grated Mozzarella Cheese
Preparation
10 mins
10 mins
Low
  • On a cutting board, slice the FUD® Roasted Chicken breast into strips. Set aside.
  • Melt the butter in a skillet over medium heat and cook the onion and garlic. Add the poblano strips, corn, FUD® Roasted Chicken, cream, cook for 3 minutes, and season to taste with salt and pepper.
  • Place a bed of lettuce on each corn toast, add the poblano filling, and top with a little FUD® Shredded Mozzarella Cheese. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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