Chicken And Cheese Tostadas Recipes

CHICKEN TOSTADAS

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.

CHICKEN TOSTADAS

Steps:

• Place tortillas on ungreased baking sheets; spritz both sides with cooking spray. Place on ungreased baking sheets. Bake at 350° for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside. , In a food processor, process the beans until smooth. In a large saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. , Sprinkle chicken with remaining chili powder and cumin. In a large skillet coated with cooking spray, cook chicken over medium heat for 5 minutes or until chicken juices run clear, stirring constantly. , Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350° for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.

SHREDDED CHICKEN TOSTADAS

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

CHEESE AND CHICKEN TOSTADAS RECIPE

Steps:

• Heat oven to 400°F.
• Place tortillas in single layer on large baking sheet; spray with cooking spray. Bake 7 to 8 min. or until tortillas are crisp.
• Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until done. Add salsa and chili powder; cook until heated through, stirring occasionally. Remove from heat; stir in cheese.
• Spoon chicken mixture onto tortillas; top with remaining ingredients.

CHICKEN AND CHEESE TOSTADAS

Steps:

• Preheat oven to 400 deg. Place tortillas in a single layer on a large baking sheet. Spray tortillas with cooking spray; sprinkle with 1 teaspoons of taco seasoning. Bake 7-8 minutes or until crisp and golden brown.
• Mix chicken, remaining seasoning mix and water in a large skillet. Bring to boil on medium-high heat. Reduce heat to medium- low; simmer 5 minute or until chicken is done, stirring occasionally. Add 1 1/2 cups of the tomatoes and cook until heated through, stirring occasionally. Remove from heat and stir in 1 1/2 cups of cheese.
• Spoon chicken mixture evenly over tortillas. Top with the rest of the cheese and tomatoes, the sour cream and cilantro.

CHICKEN TOSTADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
• Bake in the preheated oven until crispy, 10 to 15 minutes.
• Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.

CHICKEN TOSTADAS

Steps:

• Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
• Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
• Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.

CHICKEN AND CHEESE TOSTADAS

Steps:

• Preheat oven to 400 degrees F. Place tortillas on large baking sheet. Spray tortillas with cooking spray; sprinkle with 1 tsp. of the seasoning mix. Bake 7 to 8 min. or until crisp and golden brown.
• Meanwhile, mix chicken, remaining seasoning mix and water in large skillet. Simmer 5 min. or until chicken is cooked through. Stir in 1-1/2 cups of the tomatoes; cook until heated through. Remove from heat; stir in 1-1/2 cups of the cheese.
• Spoon chicken mixture over tortillas; top with remaining 1/2 cup tomatoes, sour cream, remaining 1/2 cup cheese and cilantro.

CHEESY MEXICAN CHICKEN TOSTADAS

Steps:

• Spread shells with beans.
• Top with remaining ingredients.