I was challenged by the show Chopped that airs on the Food Network. How is that? Well, the 2016 Chopped at Home Challenge is underway and one creative cook will win $10,000. Who wouldn’t like to be that cook?! For Round 2 of this year’s challenge, the theme was Mexican and the mystery basket ingredients were:
- Sargento® 4 Cheese Mexican Blend,
- corn tortillas,
- poblano peppers, and
- chicken thighs.
For my quick creation, I made Grilled Chicken Tostadas with Roasted Poblano Guacamole.
I started off by making a quick marinade for the chicken thighs. I let them marinate for approximately 30 minutes in a combination of olive oil, chopped chipotles, cumin, and salt.
While the chicken was marinating, I got to work on the other components. I toasted the corn tortillas on my grill until they were crispy. Then I roasted the poblano peppers until the skin started to blister and blacken. I then removed them from the heat to cool.
At that point, I was able to place the chicken on the grill. It took somewhere between 10 – 15 minutes to grill the boneless, skinless chicken thighs. Once the chicken was done and had time to rest, I chopped it into bite-sized pieces.
Next up was the Poblano Guacamole. I removed the stem and seeds, as well as the charred skin. I placed it in a bowl and mashed it with my fork. I then added the pulp from an avocado, juice from 1/2 a lime, and a pinch of salt. I mashed it all together and left a few little lumps.
Now that everything was ready, I was able to assemble the tostadas. The corn tortilla went on the bottom, followed by a layer of poblano guacamole, grilled chicken, topped with Sargento 4 Cheese Mexican Blend, and garnished with cilantro.
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.
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.
Nutrition Information:Yield: 4 Serving Size: 2 tostadas
Amount Per Serving:Calories: 698 Total Fat: 44g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 29g Cholesterol: 235mg Sodium: 1111mg Carbohydrates: 29g Fiber: 7g Sugar: 2g Protein: 52g
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.