Instructions

• 1

  Prepare tostada toppings. Shred, chop, slice, and crumble all toppings, except for the avocado and sour cream. Set toppings aside.

• 2

  Combine the mashed avocados, sour cream, 1 tbsp minced jalapeños, and 1 tbsp cilantro. Season the mashed avocados to taste with salt, pepper, and lime juice.

• 3

  Prepare tostadas shells as indicated on the package.

  Paleo and Keto Tip: For a delicious grain free tostadas shell lightly charred green cabbage leaves. To prepare green cabbage tostadas shells, remove the core with a sharp knife. Carefully separate the outer leaves to use as tostadas cups. The cabbage “shell” can be served raw or brushed with oil and broiled until charred.

• 4

  Prepare Kevin’s Chicken Chile Verde. Heat skillet over MEDIUM-HIGH for 1 minute and add 1/2 tbsp preferred cooking oil. Break chicken strips apart by massaging the chicken pouch before opening. Cut open pouch, thoroughly drain chicken brown, and discard.

• 5

  Add chicken to a hot skillet. Cook chicken on the first side for 1 minute without stirring. Turn chicken strips over with tongs, and heat for 1 minute, without stirring. Add chile verde sauce, adjust heat to low. Add lime juice, cilantro, and hot sauce, and remove from simmer for 30 seconds.

  Microwave Method: The chicken can be prepared in the microwave for ease of cleaning-up! Pour the entire contents of the chicken pouch into a microwave safe bowl. Cover bowl, and microwave on high for 1 minute, or until hot.

• 6

  To serve: Top your preferred tostadas shells with Kevin’s Chicken Chile Verde, cabbage, tomatoes, queso fresco, cilantro scallions, watermelon radishes, avocado mash and extra sour cream.

  Change it up: Black beans are super delicious on Chicken Chile Verde Tostadas! If you add a fried egg to it, you have Huevos Rancheros!