Cheesy Chicken Tostadas

• Meat

  • 8 Chicken, tenders

• Produce

  • 1/4 cup Cilantro
  • 1 tsp Garlic
  • 1 Onion, medium sized
  • 1 Poblano pepper

• Condiments

  • 3 tbsp Lime juice
  • 1 cup Salsa

• Pasta & Grains

  • 1 cup Couscous

• Baking & Spices

  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1 Sour cream

• Other

  • 8 oz Sargento off the block 4 cheese mexican

Found on missinthekitchen.com

Ingredients

• 8 corn tortillas
• 2 tablespoon olive oil, divided use
• 8 chicken tenders
• 2 teaspoon salt, divided use
• 1½ teaspoons ground cumin
• 1 medium sized onion, diced
• 1 poblano pepper, seeded and diced
• 1 teaspoon minced garlic
• 3 tablespoon lime juice, divided use
• 1 cup salsa
• 1 cup couscous, prepared according to package directions
• ¼ cup chopped cilantro, divided use
• 8 oz Sargento Off the Block 4 Cheese Mexican
• sour cream for garnish

Directions

• Toast corn tortillas on a hot griddle on both sides, about 1-2 minutes each. Set aside.
• Season chicken tenders with 1 teaspoon salt and cumin.
• Add 1 tablespoon olive oil to a large skillet and place over medium-high heat. Add chicken tenders and cook for about 4 minutes per side or until cooked through and browned. Set aside.
• Add remaining 1 tablespoon of oil to skillet, add onions, poblano pepper, and garlic to skillet. Season with 1 teaspoon salt. Cook, stirring often until onions are translucent, about 5 minutes. Stir in salsa and 1 tablespoon of lime juice. Lower to simmer and cook about 3 minutes. Remove from heat.
• Toss prepared couscous with 2 tablespoons of lime juice and 1 tablespoon cilantro.
• Spread couscous mixture over toasted corn tortillas and place on a baking sheet. Layer sliced chicken over couscous and top with salsa mixture. Sprinkle generously with cheese. Place under broiler for about 2 minutes or until cheese is melted and bubbly.
• Garnish with sour cream and cilantro.
• Serve immediately.