Corn and Poblano Chicken Tostadas

Corn and Poblano Chicken Tostadas

Servings
SERVINGS

4

Prep Time
PREP TIME

10 Min

Make a mouthwatering Mexican meal in just 10 minutes with our amazingly easy SteamCrisp® Southwest Corn. These corn and poblano chicken tostadas start with a creamy base of vibrant guacamole, then are piled to perfection with shredded chicken, corn with red and poblano peppers, pico de gallo and queso fresco.

Corn and Poblano Chicken Tostadas
Full Recipe

FULL RECIPE

Serving Size: 4

Prep Time: 10 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Southwest Corn

Lists of ingredients:

  • 2 cups cooked shredded chicken
    1 can (11 ounces) Green Giant® SteamCrisp® Southwest Corn (do not drain)
    1 cup guacamole
    8 corn tostada shells
    1 cup pico de gallo
    ½ cup crumbled queso fresco cheese

Steps

STEPS

1 In a medium bowl, combine chicken with corn.
2 Spread 2 tablespoons of guacamole onto each tostada shell. Add chicken and corn mixture on top, divided evenly among tostadas.
3 Top shredded chicken tostadas with pico de gallo and queso fresco. Serve immediately.

TIPS & TRICKS

Our chicken tostada recipe is so quick to make you also have time to try our Corn Queso Dip or Enchilada Soup to round out a flavorful Mexican meal.

Serving Size: 4

Prep Time: 10 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Southwest Corn

  • 2 cups cooked shredded chicken
    1 can (11 ounces) Green Giant® SteamCrisp® Southwest Corn (do not drain)
    1 cup guacamole
    8 corn tostada shells
    1 cup pico de gallo
    ½ cup crumbled queso fresco cheese

1 In a medium bowl, combine chicken with corn.
2 Spread 2 tablespoons of guacamole onto each tostada shell. Add chicken and corn mixture on top, divided evenly among tostadas.
3 Top shredded chicken tostadas with pico de gallo and queso fresco. Serve immediately.

Tips & Tricks

Our chicken tostada recipe is so quick to make you also have time to try our Corn Queso Dip or Enchilada Soup to round out a flavorful Mexican meal.