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.
CHEESE AND CHICKEN TOSTADAS RECIPE
Make your taste buds happy with a Cheese and Chicken Tostadas Recipe. This Healthy Living chicken tostadas recipe includes a variety of tasty ingredients.
Provided by My Food and Family
Categories Bread
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
CHEESY MEXICAN CHICKEN TOSTADAS
Find out how to make tasty tostadas at home with this Mexican Chicken Tostadas recipe. Fill crunchy shells with chicken, veggies, cheese and sour cream to experience the magic of these easy Mexican Chicken Tostadas.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Spread shells with beans.
- Top with remaining ingredients.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
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
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- When oil is hot and butter is foaming, add yellow onion and cook, stirring occasionally, until onions are soft and translucent, 5 minutes.
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5/5 (1)Estimated Reading Time 4 minsServings 10
- 1. Heat a large heavy bottom skillet to medium heat. Heat canola or vegetable oil to medium heat. 2. Add two corn tortillas at a time using tongs. Carefully watch the tortillas and flip when browned. If you feel like the heat is too high reduce it to medium low heat. 3. When both sides are golden brown carefully remove with tongs and place on a paper towel lined plate. Sprinkle with salt if desired.
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- Heat the canola oil in a large skillet over a medium heat. When the oil is nice and hot, carefully place the corn tortillas into the hot oil and fry for approximately 2-3 minutes on each side, until golden brown.
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CRUNCHY CHICKEN TOSTADA STACKS - A FLAVOR JOURNAL.
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- Melt butter in a large saucepan over medium heat. Add onions and garlic, and cook for 3-4 minutes until softened and very fragrant. Add refried black beans, and stir to mix into the butter, onions and garlic.
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Estimated Reading Time 6 mins
- In a medium sized skillet add vegetable oil filling up to about 1/2 inch on the sides. Heat the oil to medium high heat. Poke holes with a fork in the tortilla and add it to the hot oil. Fry on each side until golden brown 1-2 minutes. Remove and set aside.
- In a medium sized skillet over medium high heat cook and crumble the ground beef. Drain the grease. Add in the taco seasoning.
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Estimated Reading Time 5 mins
- Preheat the oven to 425ºF. Place the peppers on a baking sheet and roast, turning a few times, until the skin has charred, about 25 minutes. Remove from the oven and place in a bowl and cover with plastic wrap. Let the peppers sit until they are cool enough to handle, then pull the skins from the peppers. Remove the seeds and the stem from the peppers and place the peppers in a blender or food processor.
- Add the sour cream and lime juice to the peppers. Process until the mixture is smooth. Taste, and add salt to taste. Refrigerate until needed.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until cooked through and no longer pink. Remove from the heat and add the lime juice and cilantro and stir to combine.
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- PREP TORTILLAS: Adjust oven racks to upper-middle and lower-middle positions; preheat oven to 250 degrees F. Line tortillas in an even layer on two baking sheets then use a fork to poke the center of each tortilla 3 or 4 times (to prevent puffing when frying/more even cooking). Bake for 10 minutes to help them dry out and fry up crispier, switching sheet positions half way through. Meanwhile, prepare another baking sheet for fried tortillas by lining with several layers of paper towels. Don’t turn off oven.
- Brown beef and onions in a large skillet, breaking up clumps of beef as you cook. When almost browned, add all seasonings and garlic and continue to cook until beef is completely cooked through.
- To serve tostadas, spread a generous amount of beef mixture over tostadas shells, sprinkle with cheese and top with lettuce, tomatoes, avocado crema/sour cream etc.
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- To assemble: Serve the fish ceviche on the tostada shells with additional lime juice and cilantro as needed. Serve hot sauce on the side.
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