Chipotle Chicken Tostada Recipes

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CHIPOTLE CHICKEN TOSTADAS WITH PINEAPPLE SALSA



Chipotle Chicken Tostadas with Pineapple Salsa image

Delicious chipotle chicken tostadas topped with a colorful, fresh pineapple salsa. These healthy chicken tostadas are easy to make and have an incredible sweet and savory flavor from chipotle chicken, sweet pineapple, creamy avocado and a kick of heat from jalapeño. A fun and flavorful weeknight dinner!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Grain Free     Lunch     Nut Free     Paleo

Time 45m

Number Of Ingredients 21

For the pineapple salsa
2 cups small diced fresh pineapple
¼ cup finely diced red onion
1 tablespoon finely diced jalapeño
2 tablespoons fresh lime juice (from 1 lime)
1 garlic clove, minced
1 tablespoon finely chopped fresh cilantro leaves
1 teaspoon avocado oil (or olive oil)
Pinch of salt
For the chipotle chicken
1 tablespoon avocado oil (or olive oil)
2 pounds ground chicken
2 teaspoons chipotle chili powder
Freshly ground salt and pepper
¼ cup low-sodium chicken broth
1 tablespoon tomato paste
To assemble
6 (8-inch) grain free tortillas* (can use Siete tortillas)
2 avocados, mashed
½ cup shredded purple cabbage
¼ cup chopped fresh cilantro leaves

Steps:

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Make the pineapple salsa: in a medium bowl, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil and salt. Refrigerate until ready to serve, up to 5 days.
  • Make the chicken: in a large skillet, heat the avocado oil over medium-high heat. Add the ground chicken, chipotle chili powder, salt and pepper.
  • Cook the chicken, breaking up the meat with the back of a spoon until it is brown, about 7 minutes. Drain off any excess fat from the pan, if necessary.
  • Reduce the heat to medium and add the chicken broth and tomato paste and stir to combine. Continue to cook for about 2 more minutes.
  • Remove from heat and cover to keep warm until ready to serve.
  • To assemble: place the tortillas in a single layer on the prepared baking sheet. Lightly spray the tops of tortillas with nonstick cooking spray. Bake for 8 to 10 minutes, or until golden brown and crisp.
  • Carefully spread the mashed avocado on top of each crisp tortilla. Sprinkle with the shredded cabbage and a big scoop of chipotle chicken. Top with the pineapple salsa and a sprinkle of cilantro.

Nutrition Facts : ServingSize 1 tostada, Calories 462 kcal, Fat 26.7 g, SaturatedFat 6.3 g, Carbohydrate 26.8 g, Fiber 7 g, Sugar 7.1 g, Protein 31.8 g

CHIPOTLE CHICKEN TOSTADAS



Chipotle Chicken Tostadas image

These chicken tostadas are perfect served as a simple weeknight meal or when you want to wow guests without spending all day in the kitchen. Just the right amount of smoky spiciness from the peppers and a nice creaminess from the cheese.

Provided by Jaay

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 12

4 (6 inch) corn tortillas
cooking spray
1 small tomato, chopped
2 green onions, sliced
1 ½ tablespoons lime juice
1 tablespoon chopped fresh cilantro
½ (8 ounce) package cream cheese, softened
1 tablespoon finely chopped chipotle pepper in adobo sauce
1 ½ cups shredded cooked chicken
¾ cup shredded Mexican cheese blend
⅓ cup sliced black olives
¼ cup sour cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.
  • Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.
  • While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.
  • Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.
  • Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 16.7 g, Cholesterol 100.7 mg, Fat 27 g, Fiber 2.6 g, Protein 24.6 g, SaturatedFat 15.1 g, Sodium 452.2 mg, Sugar 1.2 g

CHIPOTLE BEEF TOSTADAS



Chipotle Beef Tostadas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 pound ground beef chuck
1 large white onion, minced
Kosher salt
1 to 1 1/2 teaspoons chipotle chile powder
1 10-ounce can Mexican-style diced tomatoes with green chiles
1 15-ounce can pinto beans, drained
1 medium zucchini or yellow squash, diced
2 cups coleslaw mix or shredded cabbage
Juice of 1 lime, plus lime wedges for serving
Freshly ground pepper
8 tostadas (flat crisp tortillas) or taco shells
1 1/2 cups shredded cheddar cheese (about 4 ounces)

Steps:

  • Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.
  • Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
  • Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
  • Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.

Nutrition Facts : Calories 805, Fat 54 grams, SaturatedFat 19 grams, Cholesterol 115 milligrams, Sodium 1297 milligrams, Carbohydrate 47 grams, Fiber 11 grams, Protein 35 grams

SPICY CHIPOTLE CHICKEN TOSTADAS



Spicy Chipotle Chicken Tostadas image

Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).

Provided by Nils Bernstein

Categories     Chicken     Low Fat     Kid-Friendly     Dinner     Lunch     Spring     Summer     Healthy     Low Cholesterol     Tortillas     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 19

For the spicy chicken topping:
1/4 cup kosher salt, plus more to taste
2 pounds skinless, bone-in chicken thighs
1 (28-ounce) can whole tomatoes, drained
3 canned chipotle chiles in adobo, plus 2 tablespoons adobo sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 medium white onion, diced
4 garlic cloves, crushed
4 ounces fresh Mexican chorizo (about 1/2 cup), casings removed, crumbled, fried until almost crisp (optional)
For the tostadas:
16 small corn tortillas or store-bought crispy tostada shells
Vegetable oil (for frying; if needed)
Kosher salt (if needed)
1 1/2 cups Creamy Black Bean Spread
Shredded iceberg lettuce, thinly sliced white onion, crema (Mexican salted cream) or sour cream, queso fresco, cilantro leaves with tender stems (for serving)
Special Equipment
A candy or deep-fry thermometer

Steps:

  • Make the spicy chicken topping:
  • Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.
  • Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
  • Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8-10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
  • Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.
  • Assemble the tostadas:
  • If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
  • Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
  • Do Ahead
  • Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.

CHICKPEA & CHIPOTLE TOSTADAS



Chickpea & Chipotle Tostadas image

I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 18

3/4 cup fat-free sour cream
1/2 cup salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 chipotle peppers in adobo sauce, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
12 corn tortillas (6 inches)
Cooking spray
1/2 medium head iceberg lettuce, shredded
3 plum tomatoes, chopped
1 medium ripe avocado, peeled and cubed
Shredded reduced-fat cheddar cheese

Steps:

  • Preheat broiler. For sauce, mix sour cream and salsa., In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.

Nutrition Facts : Calories 347 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 752mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 12g fiber), Protein 12g protein.

CHICKEN TINGA TOSTADOS



Chicken Tinga Tostados image

This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.

Provided by NANCHE30

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 10

6 bone-in chicken breast halves
7 medium onions, thinly sliced
1 clove garlic, chopped
¼ cup vegetable oil
6 medium tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce
1 tablespoon chicken bouillon granules
16 tostada shells
1 cup sour cream
salt and pepper to taste

Steps:

  • Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
  • Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
  • Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
  • To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

Nutrition Facts : Calories 514 calories, Carbohydrate 29 g, Cholesterol 107.7 mg, Fat 27.1 g, Fiber 4.2 g, Protein 38 g, SaturatedFat 8.4 g, Sodium 445.2 mg, Sugar 6.7 g

CHIPOTLE CHICKEN TOSTADAS



Chipotle Chicken Tostadas image

Make and share this Chipotle Chicken Tostadas recipe from Food.com.

Provided by karmakamilienne

Categories     Chicken Thigh & Leg

Time 27m

Yield 8 6-inch tostadas, 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken thighs
1 cup vegetable oil
1 tablespoon vegetable oil
8 corn tortillas (6-inch size)
1 onion
1 green bell pepper, seeded and chopped
salt and pepper, to taste
2 tablespoons adobo sauce (from a can chipotle peppers)
2 cups shredded iceberg lettuce
1 medium tomatoes, chopped
cheddar cheese, to taste (optional)
sour cream, to taste (optional)

Steps:

  • Place chicken in a single layer in a large pot and cover with water. Bring to a boil, cover, reduce heat and simmer until cooked, about 7 minutes. Drain, transfer chicken onto a bowl or plate, let cool and shred.
  • In a large, deep skillet, heat 1 cup oil until it reaches 360 degrees Fahrenheit (use a candy thermometer). Fry 1 tortilla for about 1 minute or until crisp, flipping the tortilla halfway through. Remove tortilla onto a plate. Let oil return to 360 degrees and repeat.
  • Warm the remaining 1 tablespoons oil in a separate skillet over medium heat. Add onion and bell pepper, salt and pepper, and cook 7 minutes. Stir in adobo sauce and chicken, and saute for 2 minutes. Top the tortillas with the chicken mixture, lettuce and tomato, cheddar cheese and sour cream.

CHIPOTLE-CHICKEN TOSTADAS



Chipotle-Chicken Tostadas image

In this recipe, perfectly toasted tortillas are topped with veggies, chicken and melted cheese. Chopped chipotle peppers add an exquisite kick.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 flour tortillas (6 inch)
1 small tomato, chopped
2 green onions, sliced
4-1/2 tsp. lime juice
1 Tbsp. chopped fresh cilantro
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 Tbsp. finely chopped canned chipotle peppers in adobo sauce
1-1/2 cups shredded cooked chicken
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup sliced black olives
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 400ºF.
  • Spray both sides of each tortilla with cooking spray; place on baking sheet. Bake 6 to 8 min. or until crisp and lightly browned.
  • Meanwhile, combine next 4 ingredients; set aside. Mix cream cheese spread and chipotle peppers until well blended.
  • Spread tortillas with cream cheese mixture; top with chicken and shredded cheese. Bake 5 min. or until cheese is melted. Top with tomato mixture, olives and sour cream.

Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 95 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

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From littlemissfinicky.com


CRISP TOSTADAS WITH MEXICAN CHIPOTLE SHREDDED CHICKEN
2021-02-21 Instructions. Pre-heat oven to 200°C; Blitz all chicken marinade ingredients in a food processor, place in an oven dish with the chicken, cover with foil and bake for an hour until cooked, set aside.
From zarskitchen.com


CHICKEN-LIVER TOSTADAS WITH CHIPOTLE SAUCE RECIPE
Heat the remaining 2 tablespoons of oil in the skillet. Add the diced onion and cook over moderately high heat until softened. Add the chicken livers, season with salt …
From foodandwine.com


CHICKPEA-CHIPOTLE TOSTADAS RECIPE | MYRECIPES
1 cup chicken broth ; 2 tablespoons chopped fresh cilantro ; 2 chipotle peppers in adobo sauce, minced* ½ teaspoon salt ; 2 tablespoons fresh lime juice ; 1 (8-ounce) container sour cream ; ½ cup salsa verde or green chile sauce* ½ head iceberg lettuce, shredded ; 6 plum tomatoes, chopped ; 5 ounces reduced-fat feta cheese, crumbled
From myrecipes.com


CHILE-BRAISED CHICKEN TOSTADAS RECIPE | BON APPéTIT
2021-08-10 Step 1. Season chicken generously with salt. Heat oil in a large Dutch oven over medium-high. Working in batches and adding more oil between batches if needed, arrange chicken, skin side down, in ...
From bonappetit.com


CHICKEN TINGA TOSTADAS RECIPE | SIDECHEF
Step 4. Juice Lime (1) into a small bowl. Step 5. Remove the stems from the Fresh Cilantro (1/2 cup) leaves and discard. Roughly chop the leaves, and set aside. Step 6. In a medium pot over high heat add Water (8 cups) , Tyson® Chicken Breasts (2) , garlic, a quarter of the chopped onion, and bring to a boil.
From sidechef.com


CHIPOTLE CHICKEN TOSTADAS | TASTY KITCHEN: A HAPPY RECIPE …
Preheat the oven at 400°F. Coat the bottom of a baking sheet or roasting pan with olive oil. Arrange the chicken pieces skin-side up on the pan so the pieces aren’t crowded. Cook for 30 minutes. Lower the heat to 350°F and cook for 10-30 minutes more until the internal temperature of the breast is 165°F. Remove pan from oven and let the ...
From tastykitchen.com


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