Creamy Tostadas Recipes

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CREAMY CHICKEN TOSTADAS



Creamy Chicken Tostadas image

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

1 tablespoon vegetable oil
1 large onion, chopped
2 small red, green, and/or yellow bell peppers, chopped
1 cup frozen whole kernel corn, thawed
1 cup canned black beans, rinsed and drained
2 cups shredded cooked chicken
1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
¾ cup milk
1 lime
1 medium avocado, pitted, peeled and diced
8 corn tostada shells, warmed
¼ cup chopped fresh cilantro leaves

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

ROASTED VEGETABLE TOSTADAS WITH CHIPOTLE CREAM



Roasted Vegetable Tostadas with Chipotle Cream image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

Vegetable oil cooking spray
2 medium zucchini, cut into 1/2-inch cubes
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
Six 6 1/2 or 7 1/2-inch diameter corn or whole grain tortillas
1/2 cup extra-virgin olive oil
1 canned chipotle pepper, finely diced
1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaise
1 tablespoon fresh lime juice
1 teaspoon agave

Steps:

  • Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.
  • For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
  • For the tostadas: Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels.
  • For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.
  • Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.

TOSTADAS WITH CREAMY ROASTED POBLANOS AND CORN



Tostadas with Creamy Roasted Poblanos and Corn image

Provided by Nils Bernstein

Categories     Kid-Friendly     Dinner     Lunch     Spring     Summer     Healthy     Tortillas     Chile Pepper     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 15

For the rajas:
10 poblano chiles
2 ears of corn, husked
2 tablespoons vegetable oil
1 large white onion, thinly sliced
1 teaspoon kosher salt, plus more to taste
1/4 cup crema (Mexican salted cream) or sour cream
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 (optional)
Shredded iceberg lettuce, thinly sliced white onion, queso fresco, cilantro leaves with tender stems (for serving)
Special Equipment
A candy or deep-fry thermometer

Steps:

  • Make the rajas:
  • Preheat broiler. Arrange chiles in a single layer on a rimmed baking sheet. Broil, turning once, until blackened in spots, about 15 minutes. Transfer chiles to a large bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, devein, and thinly slice chiles lengthwise.
  • Meanwhile, prepare a grill or grill pan for medium-high heat. Grill corn, turning occasionally, until kernels are tender and charred in spots, 15-20 minutes. Let cool, then cut kernels off cob.
  • Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until light golden and tender, 10-12 minutes. Reduce heat to low, add chiles, corn, and 1 tsp. salt, and cook, stirring occasionally, until warmed through, about 2 minutes. Stir in crema and just heat through (do not bring to boil)-vegetables should be just coated; add more crema if needed. Season with salt.
  • 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, if using, on a tostada shell. Top with 1/4 cup rajas, then lettuce, onion, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
  • Do Ahead
  • Rajas can be chilled for up to 1 day. Reheat and let cool to room temperature before serving.

CREAMY TOSTADAS



Creamy Tostadas image

These tostadas are topped with fresh shredded cheese, creamy ground beef and jalapeño sauce and they are to die for! Enjoy!

Provided by cervantesbrandi

Categories     Meat

Time 22m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb ground beef
1 (10 3/4 ounce) can cream of chicken soup
5 jalapenos
1/2 cup water
6 fresh fried corn tortillas

Steps:

  • Brown ground beef.
  • Do not drain ground beef.
  • Add cream of chicken soup to ground beef.
  • At the same time place jalapeños in a sauce pan with 2 cups of water and boil on high for 15 minutes or until tender.
  • Take stems off of jalapeños and put them in the blender with 1/4 of water.
  • Blend until they are creamy and all the chunks are gone.
  • Add jalapeños to the ground beef and add 1/4 more cup of water to the mixture.
  • Cook on medium until heated through.
  • Top tostadas with ground beef mixture and shredded cheese.

Nutrition Facts : Calories 263.6, Fat 15, SaturatedFat 5.4, Cholesterol 55.5, Sodium 393.9, Carbohydrate 15, Fiber 1.8, Sugar 0.9, Protein 16.8

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