Pepperjack Chili Chicken Tostadas

These are so yummy and easy! 

Link to my YouTube short "making of the recipe" : https://youtube.com/shorts/WnbihMx6gJQ 

Link to original recipe: https://www.sargento.com/recipes/meals/lunch/tacos/chili-chicken-tostadas/

Ingredients:

1 T. chili powder

1 tsp. cumin

1/2 tsp. paprika

1/2 tsp. Kosher salt

1 T. fresh lime juice

1 tsp. canola oil

1 lb. boneless, skinless chicken breasts, cut in small chunks/bites

1 T. butter

corn tostadas

Fiesta pepperjack cheese, shredded (alternatively, you can use regular pepperjack--sliced or shredded)

1 small red onion, sliced in thin half-rounds

cilantro, chopped

Directions

1. In a small bowl, combine chili powder, cumin, paprika, Kosher salt, lime juice, and canola oil.

2. Add chicken and stir until well coated in spice mixture. Cover and refrigerate for at least 1 hr (can go up to 8 hrs).

3. Heat a large skillet over medium heat. Add butter to pan and swirl to melt. Once melted, add the chicken. Cook for 10-12 min, or until chicken is cooked through.

4. Heat oven to 250°F. Place tostadas on a baking sheet. Spoon some chicken onto each tostada. Top each with some of the cheese.

5. Bake for 10 min or until cheese has melted. After removing from oven, immediately top with red onion and cilantro. Enjoy!