CHICKEN TOSTADAS
Provided by Marcela Valladolid
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.;
- Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.
Nutrition Facts : Calories 604, Fat 26 grams, SaturatedFat 10 grams, Cholesterol 150 milligrams, Sodium 927 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 55 grams, Sugar 7 grams
CHICKEN TOSTADAS
Provided by Marcela Valladolid
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
- In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
- To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.
CHICKEN TOSTADAS
If you like Mexican fare, you're going to love these piled-high chicken tostadas! They make a quick-to-fix weekday dinner. -Janet Briggs
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
CREAMY CHICKEN TOSTADAS
These tasty tostadas feature a combination of cooked chicken, onion, peppers, corn, black beans and creamy poblano and queso soup. Topped with fresh cilantro and a delicious avocado mixture, you won't be able to resist the incredible flavor!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
- Add the corn, beans and chicken to the skillet and cook until the mixture is hot. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
- Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.
- Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.
Nutrition Facts : Calories 550 calories, Carbohydrate 51.5 g, Cholesterol 64.9 mg, Fat 26.8 g, Fiber 11.1 g, Protein 29.4 g, SaturatedFat 5.9 g, Sodium 943.6 mg, Sugar 7.2 g
CHICKEN AVOCADO TOSTADAS
I first made these when trying to follow a dairy-free, gluten-free diet. The shells are corn (no wheat) and the avocado is meant to replace the cheese on traditional tostadas, but I still love these even now that I'm back to a "normal" diet because they taste so good. The flavor comes mostly from the base foods, so some people might find this bland and you may need to find a way to spice it up a bit, perhaps some hot taco sauce or some jalapeno slices. Also, I always cook for one, so that's what the recipe calls for (easily multiplied, however). These are great for lunch with a side of fresh, ripe fruit. P.S. Measurements are approximate, I'm an "eyeballer."
Provided by LETMEDELETE
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat the honey in a skillet, just until it starts melting a bit - do not let it burn.
- Stir in the cooked chicken pieces and sprinkle on black pepper and red pepper flakes, to taste. Remove from heat and cover with lid to keep warm.
- Toast tostada shells in toaster oven until lightly browned (keep a close eye on, these will burn quickly).
- Spread refried beans onto shells, then top with the chicken and avocado.
Nutrition Facts : Calories 412.5, Fat 16.5, SaturatedFat 3.8, Cholesterol 92.4, Sodium 450.1, Carbohydrate 29.5, Fiber 10, Sugar 6.3, Protein 37.1
CHICKEN SALAD TOSTADAS
Make and share this Chicken Salad Tostadas recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place first five ingredients in a pot of boiling water and reduce heat. Cook over medium heat, covered, about 45 minutes or until the chicken is very tender.
- When the chicken is tender, remove from bone and shred.
- Add remaining ingredients and incorporate well. Place chicken salad on store-bought tostadas or fry your own tortillas in some vegetable oil. Top with Tapatío Hot Sauce to taste. Delicious!
CHICKEN AND AVOCADO TOSTADAS
Serve up our Chicken and Avocado Tostadas in just 20 minutes. The chicken and avocado lovers in the crowd are sure to fall in love with this simple recipe.
Provided by My Food and Family
Categories Recipes
Time 17m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Place tostada shells on baking sheet; spread with cream cheese spread. Fill with chicken and Singles.
- Bake 5 to 7 min. or until heated through.
- Top with remaining ingredients.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
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