Name: Cool Ranch Chicken Tosta-dillas with Honey Lime Crema
Ingredients: 2 tbsp olive oil; 1 lb ground chicken, turkey, or beef; 1 yellow onion, chopped; 1 poblano pepper, seeded and chopped; 2 tbsp tomato paste; 2 tbsp chili powder; 2 tsp paprika; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp salt; crema, avocado, cabbage, and cilantro for serving; 12 corn tortillas; Olive oil for drizzling; 2 tsp dried parsley; 2 tsp paprika; 1 tsp chili powder; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried chives; 1/2 tsp dried dill; 1 cup Mexican cheese blend; 1/2 cup plain Greek yogurt or sour cream; 1-2 tsp honey; 1 tsp lime juice; pinch of salt

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So so so so so so good! Don’t let the ingredient list frighten you off. The spices listed are the same throughout each section and I had all of them except for dried chives. The honey lime crema is so worth it, too.

Cool Ranch Chicken Tosta-dillas with Honey Lime Crema

Adapted from Half Baked Harvest

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Course Main Course

Cuisine Mexican

Servings 4

Ingredients

Meat Topping

2 tbsp olive oil
1 lb ground chicken, turkey, or beef
1 yellow onion, chopped
1 poblano pepper, seeded and chopped
2 tbsp tomato paste
2 tbsp chili powder
2 tsp paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
crema, avocado, cabbage, and cilantro for serving

Tostada Shells

12 corn tortillas
Olive oil for drizzling
2 tsp dried parsley
2 tsp paprika
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp dried chives
1/2 tsp dried dill
1 cup Mexican cheese blend

Honey Lime Crema

1/2 cup plain Greek yogurt or sour cream
1-2 tsp honey
1 tsp lime juice
pinch of salt

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 tosta-dillas, 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.
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.