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Nutrition Facts
Serving Size 304 g
(Approx. 5 Servings)
Amount Per Serving
Calories 340 Calories From Fat 170
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 630 mg 26%
Total Carbohydrate 55 g 18%
Dietary Fiber 10 g 40%
Sugars 19 g
Protein 9 g
Vitamin A 10% Iron 8%
Vitamin C 70% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pulled BBQ Chicken Tostadas with Roasted Poblano Crema

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
5  People


Recipe makes 5 Servings

2 large poblano peppers
1 H-E-B Whole Rotisserie Chicken, meat pulled and shredded off the bone
1 cup(s) H-E-B Organic Hickory Smoked BBQ Sauce
1 cup(s) Mexican crema
2 Tbsp fresh lime juice
1/3 cup(s) red onions, diced
1/2 cup(s) cilantro, leaves lightly packed
10 H-E-B Tostada Shells, as needed
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Adjust oven rack to be between 6 to 8 inches from broiler. Preheat broiler to high. Place poblano peppers on a sheet pan under the broiler, turning every 2 minutes or until peppers are nicely charred and roasted.
Place peppers in a bowl and cover with foil to steam. Meanwhile, prepare chicken.
Place chicken into a non-stick pan with BBQ sauce and cook over medium heat until BBQ sauce is bubbly and chicken has absorbed the sauce. Remove from heat and allow to cool.
Make crema by removing poblano stems and seeds and place cleaned peppers in blender along with sour cream, lime juice, red onions, and cilantro.
Pulse to combine until smooth, season to taste with salt and pepper as needed.
Build tostadas by placing a tostada on a plate, top it with BBQ chicken then drizzle with poblano crema. Garnish with any other condiments as desired. Repeat process with each additional tostada.


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