High-Protein Crispy Potato Tostada Boats with Creamy Fajita Chicken

Crispy, golden potato tostada shells pressed using a heavy glass bottom and filled with rich, creamy fajita chicken, charred roasted corn, and fresh guacamole. Mashing boiled potatoes with flour, cheese, and fresh cilantro creates a sturdy dough that bakes up delightfully crispy on the outside while staying soft and tender inside.

Prep time: 20 mins

Cook time: 30 mins

Yield: 3 potato boats (3 portions)

Ingredients

Crispy Potato Tostada Dough

• 3 medium potatoes, boiled and peeled

• 1/3 cup all-purpose flour

• 1/3 cup shredded cheese

• 2 tbsp fresh cilantro, finely chopped

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and black pepper, to taste

Creamy Fajita Chicken & Sauce

• 1 lb chicken breast, cut into bite-sized cubes

• 1 bell pepper, thinly sliced

• 1 medium onion, thinly sliced

• 1 tbsp fajita seasoning blend

• 1/4 cup heavy cream (or light cream)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 2 tbsp fresh cilantro, chopped

Toppings & Assembly

• 1/2 cup fresh corn kernels, broiled with olive oil and paprika

• 1/3 cup fresh guacamole

• Fresh cilantro and sliced red onions (for garnish)

Step-by-Step Instructions

1. Prepare Potato Dough: In a bowl, thoroughly mash the boiled potatoes. Add flour, shredded cheese, chopped cilantro, garlic powder, onion powder, salt, and pepper. Mix and knead until a smooth, cohesive dough forms.

2. Shape Tostada Boats: Divide dough into 3 equal balls and place on parchment paper. Press the center of each ball firmly using the oiled bottom of a glass to form raised-edge tostada boats, then lightly dock the centers with a fork.

3. Bake Tostada Shells: Bake at 400°F (200°C) for 15 minutes. Midway through cooking, gently press the centers flat again with the back of a spoon if they puff up. Continue baking until golden brown, then broil for 2–3 minutes at the end for extra crispiness and color.

4. Broil Corn: Toss fresh corn kernels with a light drizzle of olive oil, paprika, and salt. Spread on a baking tray and broil for 5–7 minutes until lightly charred.

5. Cook Fajita Chicken: Sauté sliced onions, bell peppers, and cubed chicken breast in a skillet over medium-high heat until chicken is cooked through.

6. Make Cream Sauce: Stir in fajita seasoning, garlic powder, and onion powder. Pour in cream and chopped cilantro, stirring continuously over low heat until the sauce thickens and coats the chicken.

7. Assemble: Fill each crispy potato boat with creamy fajita chicken, top with broiled charred corn, a dollop of fresh guacamole, and garnish with cilantro.