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Grilled Chicken Tostadas Recipe

These delicious Grilled Chicken Tostadas With Roasted Poblano Guacamole are made with chicken thighs and are juicy and flavorful.

I took the 2016 Chopped at Home Challenge which had a Mexican theme and the mystery basket ingredients were:

  • Sargento® 4 Cheese Mexican Blend,
  • corn tortillas,
  • poblano peppers, and
  • chicken thighs.
Grilled Chicken Tostadas on a plate

For my quick creation, I made Grilled Chicken Tostadas with Roasted Poblano Guacamole. I hope that you enjoy this recipe as much as I did.

Sargento 4 Cheese Mexican

How To Make Grilled Chicken Tostadas

For this American take on a classic Mexican chicken dish, you need the following ingredients:


  • 1/4 cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 chipotles chopped
  • 1.5 pounds boneless skinless chicken thighs

Poblano Guacamole

  • 2 poblano peppers
  • 1 avocado
  • 1/2 lime
  • dash of salt
  • 8 corn tortillas
  • 1 package Sargento 4 Cheese Mexican Blend
  • Cilantro for garnish

To make it, start by making a quick marinade for the chicken thighs.  Let them marinate for approximately 30 minutes in a combination of olive oil, chopped chipotles, cumin, and salt.

Raw Chicken Marinating

While the chicken is marinating, it’s time to work on the other components.  Toast the corn tortillas on a grill until they become crispy.  Then roast the poblano peppers until the skin starts to blister and blacken.   Remove them from the heat to cool.

Next, place the chicken on the grill.  Cook until it is no longer pink and the internal temperature is 165 degrees Fahrenheit. It will probably take somewhere between 10 – 15 minutes to grill the boneless, skinless chicken thighs.  

Once the chicken is done and had time to rest, chop it into bite-sized pieces.

Chopped Chicken

Now it is time to make the Poblano Guacamole.  Remove the stems and seeds from the poblano as well as the charred skin.  Place it in a bowl and mash it with a fork.  Add the pulp from an avocado, juice from 1/2 a lime, and a pinch of salt.  Mash it all together – it’s okay to leave a few little lumps.

Now that everything is ready, you can assemble the tostadas.  The corn tortilla is on the bottom, followed by a layer of poblano guacamole, grilled chicken, topped with Sargento 4 Cheese Mexican Blend, and garnished with cilantro.

chicken tostada

The challenge gave me a new appreciation for the professional chefs who are on the show.  It’s a lot of work in a short amount of time and no do-overs.  I think that I did well in my attempt.  After all, my teen-aged son came back for more and even asked me the following day if I would make them again.

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5 from 1 vote

Grilled Chicken Tostada With Roasted Poblano Guacamole

These delicious Grilled Chicken Tostadas With Roasted Poblano Guacamole are made with chicken thighs and are juicy and flavorful.
Course Main Dishes
Cuisine Mexican
Keyword chicken, Mexican, tostada
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour
Servings 8 tostadas
Calories 698kcal
Author Lynda



  • 1/4 cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 chipotles chopped
  • 1.5 pounds boneless skinless chicken thighs

Poblano Guacamole

  • 2 poblano peppers
  • 1 avocado
  • 1/2 lime
  • dash of salt
  • 8 corn tortillas
  • 1 package Sargento 4 Cheese Mexican Blend
  • Cilantro for garnish


  • Combine first four ingredients and mix well. Place in plastic bag with chicken, squeeze out air, and seal bag. Knead chicken around marinade to coat as much as possible. Refrigerate for 20-30 minutes.
  • Toast corn tortillas over open flame until crispy. Remove from heat and set aside.
  • Roast poblanos over high heat until skin blisters and blackens and peppers become soft. Remove from heat and allow to cool.
  • Meanwhile, grill chicken thighs over medium heat for 10 – 15 minutes or until done. Remove from heat and allow to rest for 5 minutes before chopping into bite-sized pieces.
  • Remove stem, seeds, and charred skin from poblanos. Place peppers in medium sized bowl and mash with fork. Remove pit from avocado and add pulp to bowl with pobalano. Squeeze lime juice and add dash of salt and mash with back of fork until blended but slightly chunky.

To assemble tostada: Place a layer of poblano guacamole on top of corn tortilla. Top with chicken, 1/4 cup Sargento 4 Cheese Mexican Blend, and garnish with cilantro.



    Serving: 2tostadas | Calories: 698kcal | Carbohydrates: 29g | Protein: 52g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 29g | Cholesterol: 235mg | Sodium: 1111mg | Fiber: 7g | Sugar: 2g

    Unfortunately, my dish was not selected as the winner.  That’s okay – we loved them anyway.

    For more inspiration, check out the Sargento Pinterest page or visit for more information.

    tostada with toppings

    What would you make with the mystery basket ingredients?

    This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.

    Like chicken? Be sure to check out these other delicious chicken dishes at Southern Kissed:

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