CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 main course servings
Number Of Ingredients 30
Steps:
- To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
- To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
- To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
- Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
- Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.
PULLED CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a large saucepan over medium-high heat, stirring, until lightly browned and crisp, 5 to 6 minutes. Add the onions and cook, stirring often and scraping the browned bits from the bottom of the pan, until soft and golden, about 10 minutes.
- Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1 to 2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper.
- Toss the coleslaw mix with the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Warm the tostadas as the label directs.
- Top the tostadas with the chicken and coleslaw. Thin the sour cream with 1 to 2 tablespoons water; drizzle over the tostadas. Top with the avocado.
Nutrition Facts : Calories 600, Fat 44 grams, SaturatedFat 15 grams, Cholesterol 88 milligrams, Sodium 1068 milligrams, Carbohydrate 38 grams, Fiber 8 grams, Protein 22 grams, Sugar 11 grams
LEANNE'S CHICKEN TOSTADA COMPUESTA
This is my version of a tostada I always order at a nearby Mexican restaurant. It's like a salad because of the delicious dressing and lots of cold lettuce on top.Enjoy!
Provided by Leanne D.
Categories Chicken
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 400 degrees. Add all apple cider dressing ingredients to a blender and blend for 30 seconds or until well blended. Place a tostada shell on an oven-proof dish. Add beans and chicken on each shell,sprinkle with half of the cheese.Put tostada into the oven until the cheese melts and the beans bubble around the edges. Take the dish out of the oven and add a big handful of lettuce . Add tomato to the tostada. Sprinkle dressing over the lettuce. Add a tablespoon each of both guacamole and sour cream. Sprinkle additional cheese over the tostada and top with olives. Top with salsa.
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