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Smoky Chicken Tostados with Black Eyed Peas and Chile-Lime Salsa 1

Smoky Chicken Tostados with Black Eyed Peas and Chile-Lime Salsa

rebecca huff
No ratings yet
Course dinner
Servings 6 servings


  • 4 Organic Boneless Skinless, Chicken Breasts, cut into 1-inch strips
  • Cooked Black Eyed Peas canned or cook from dry
  • 1 large onion chopped (divided use)
  • Low Carb Tortillas for kids use regular corn or flour tortillas
  • Chile-Lime Salsa - crushed, tomatillos, lime juice, dried chiles, garlic, salt
  • Smoky Spice Blend - 1/2 teaspoon each chili powder, cumin, smoked paprika, garlic, onion powder or use a blend like the Chile Lime Seasoning from Trader Joe's
  • 8 ounces Queso Fresco crumbled
  • Basil or Cilantro optional garnish
  • Hot sauce optional


  • Season chicken with the smoky spice blend or Chile Lime Seasoning.
  • In a large frying pan over medium-high heat, add 1 tablespoon cooking oil, then add chicken, brown chicken, then reduce heat to medium-low and cook through, 5-7 minutes. Remove and set aside, do not wipe pan.
  • Add half chopped onions to the pan used for cooking chicken.
  • Rinse the black-eyed peas, drain, add to the pan with the onion. Add salt and pepper to taste. Remove from heat and set aside.
  • In a clean pan over medium-high heat, toast tortillas till slightly crisp, stack on a plate.
  • To serve, start with a crisp tortilla, add chicken, black-eyed peas, basil, chile-lime salsa, the rest of the chopped onion, and queso fresco. Douse liberally with your favorite hot sauce!


You might find chile-lime salsa at the supermarket, otherwise, it's simple to make it yourself.
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