Kiwi Chicken Tostadas Nami Moon Farms Custer Wi Recipes

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CHICKEN TOSTADAS



Chicken Tostadas image

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

Provided by april 5

Categories     < 15 Mins

Time 5m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

3 cups shredded cooked chicken
1 1/2 cups salsa
8 tostadas
1 (8 ounce) package cream cheese
1 1/2 cups shredded lettuce
1 tomatoes, chopped
1 (8 ounce) package of shredded cheddar cheese

Steps:

  • Toss chicken with salsa. spread cream cheese on tostada shells, top with chicken mixture, lettuce, tomato, and cheese. Serve with extra salsa if desired. * i like to add jalapeno slices.

Nutrition Facts : Calories 317.8, Fat 22.9, SaturatedFat 13.2, Cholesterol 100.3, Sodium 593.4, Carbohydrate 5, Fiber 1.1, Sugar 2.1, Protein 23.3

CHICKEN TOSTADAS



Chicken Tostadas image

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

Provided by Karen..

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4-1/2 cup canola oil or 1/4-1/2 cup vegetable oil
4 (6 inch) tortillas
1 1/2 cups shredded lettuce
2 chicken breasts, cooked and shredded
3/4 cup salsa
1 cup cheddar cheese or 1 cup monterey jack cheese
1 avocado, cut into 1/2 inch chunks
1/2 cup sliced black olives
sour cream (optional)

Steps:

  • Heat 1/4 inch of oil in small skillet.
  • Cook tortillas in hot oil one at a time for 20-40 seconds on each side or until crisp and golden brown.
  • Drain tortillas on a paper towel; keep warm in foil in 250° F oven until serving time.
  • To assemble, top each tostada with lettuce, chicken, salsa, cheese, avocado and olives.
  • Top with sour cream, if desired.

Nutrition Facts : Calories 604.9, Fat 42.2, SaturatedFat 11, Cholesterol 76.1, Sodium 933.4, Carbohydrate 30.7, Fiber 6.2, Sugar 2.9, Protein 27.7

CHICKEN TOSTADAS



Chicken Tostadas image

This recipe is from Gourmet July 2008 perks up a rotisserie chicken with a sauce of tomatoes, onion, and garlic. Don't forget to serve a side of Margaritas!

Provided by cookiedog

Categories     Whole Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium white onion
1 lb tomatoes, quartered
2 large garlic cloves
1 -2 fresh serrano chili, stemmed (if you like heat add more)
1/2 cup vegetable oil, plus
2 tablespoons vegetable oil, divided
3 cups shredded iceberg lettuce
6 large radishes, halved and sliced
1/2 cup chopped fresh cilantro, divided
1 rotisserie-cooked chicken, meat coarsely shredded (4 cups)
6 (6 inch) corn tortillas
1 (1 lb) can refried beans, heated (or use black beans)
1 avocado, halved, pitted, and peeled
1/2 cup Mexican crema or 1/2 cup sour cream
1/4 cup crumbled queso anejo (aged white cheese, also called cotija) or 1/4 cup ricotta salata

Steps:

  • Preheat broiler.
  • Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
  • Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
  • Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth (use caution when blending hot foods). Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.
  • Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
  • Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
  • Mound lettuce mixture on top and sprinkle with cheese.

Nutrition Facts : Calories 645, Fat 43, SaturatedFat 8, Cholesterol 93.8, Sodium 332.6, Carbohydrate 31.8, Fiber 9.5, Sugar 4.1, Protein 34.7

A KIWI CHICKEN TOSTADAS



A Kiwi Chicken Tostadas image

Once you've grilled the chicken, let the kids help assemble this easy dinner. Salsa, cheese and kiwifruit make fun toppers for the chicken.

Provided by Timothy H.

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
8 ounces boneless skinless chicken breasts
1 teaspoon cooking oil
1/4 cup light sour cream
2 tablespoons bottled salsa
24 inches corn tortillas, warmed* or 24 inches purchased baked tostadas
2 cups shredded romaine lettuce
3 kiwi fruits, peeled and sliced
1 ounce monterey jack cheese with jalapeno pepper, shredded
bottled salsa (optional)

Steps:

  • 1. In a small bowl, combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
  • 2. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170 degrees F ), turning once halfway through grilling.
  • 3. Cut chicken into bite-size strips. In a small bowl combine sour cream and 2 tablespoons salsa. Spread mixture onto warmed tortillas. Top with lettuce, kiwi, chicken, and cheese. If desired, top with a spoonful of additional salsa.

Nutrition Facts : Calories 188.7, Fat 5.3, SaturatedFat 1.6, Cholesterol 41.3, Sodium 212, Carbohydrate 21.3, Fiber 4, Sugar 5.8, Protein 15.1

CHICKEN TOSTADAS



Chicken Tostadas image

Easy chicken tostadas....good for a party as part of a Mexican buffet. Using a store bought rotisserie chicken makes this a breeze to prepare.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 35m

Yield 24 serving(s)

Number Of Ingredients 11

3/4 cup salsa
1 tablespoon cider vinegar
1 small white onion, thinly sliced
1 tablespoon vegetable oil
1 whole rotisserie chicken, shredded (best to do this while the chicken is still warm)
1/2 teaspoon salt
24 tostadas
2 fresh tomatoes, diced
1 ripe avocado, diced
mexican queso cheese, finely grated
chopped fresh cilantro stem (to garnish)

Steps:

  • Combine the salsa and vinegar in a bowl, stir and set aside.
  • In a large skillet, heat the oil and cook the onions over medium heat until they begin to caramelize, 5-8 minutes.
  • Add salsa mixture to skillet, simmer until well reduced, add chicken, stir, heat and then cool slightly; season with salt.
  • Top each tostada with some chicken mixture, add avocado, tomato and cheese and sprinkle with cilantro.

Nutrition Facts : Calories 106.2, Fat 7.6, SaturatedFat 1.9, Cholesterol 28.8, Sodium 125.1, Carbohydrate 1.9, Fiber 0.8, Sugar 0.7, Protein 7.5

CHICKEN TOSTADAS



Chicken Tostadas image

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

Provided by MaryPackard

Categories     One Dish Meal

Time 35m

Yield 8 tostadas, 4-6 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts
1 cup mayonnaise
1/2 cup sour cream
1 (15 ounce) can whole kernel corn
1 teaspoon spicy seasoning mix
1/2 teaspoon garlic powder
2 tablespoons hot sauce (Tapatio)
1/8 teaspoon salt and pepper
8 -10 tostadas

Steps:

  • Boil chicken breast until done. Drain water and let cool.
  • Shred chicken breast and place in a mixing bowl. Add enough mayo and sour cream to coat chicken to your liking. Then mix in corn, seasoned salt, garlic powder, tapatio, and salt and pepper. Make sure to mix really well. Then place in fridge to cool for 15-20 min and serve on tostada shells.
  • -You can also serve this meal warm if you'd like but the recipe was introduced to me cold and my family prefers it cold. And you can also add more or less of most of the ingredients to your liking. I hope you enjoy!

Nutrition Facts : Calories 631.6, Fat 40.2, SaturatedFat 10.7, Cholesterol 120.7, Sodium 1068.3, Carbohydrate 36.2, Fiber 2.3, Sugar 6.6, Protein 34.7

CHICKEN TOSTADAS



Chicken Tostadas image

This marinade is great. If you start marinating this in the morning, it will make a really quick supper in the evening. Recipe from Family Fun with some changes. Prep time does not include marinating time.

Provided by Lavender Lynn

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup fresh lime juice (3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil, plus
1 tablespoon honey
2 teaspoons garlic, minced
1 1/2 teaspoons chili powder
6 boneless skinless chicken thighs
8 small corn tortillas
1 1/2 cups monterey jack cheese, shredded
1 1/2 cups lettuce, shredded
tomatoes
green onion
sour cream
salsa
cilantro
avocado

Steps:

  • Place chicken in a gallon size zip-lock bag with all the marinade ingredients. Press all air out of bag.
  • Place in a bowl in refrigerator for at least 4 hours, turning bag occasionally.
  • Take meat out of refrigerator 20 minutes before cooking.
  • Take out meat and discard marinade.
  • These can either be cooked on the grill or under the broiler.
  • Cook chicken 4 to 5 minutes per side. Transfer chicken to cutting board and let rest for 5 minutes before cutting it into 1/2" strips.
  • Lightly brush tortillas with vegetable oil.
  • If using grill, grill on each side until they turn slightly brown, about 1 minute.
  • Add cheese to browned side while other side is browning on grill.
  • If using broiler put cheese on tortilla just until cheese melts.
  • Serve by layering tortillas with shredded lettuce, chicken strips, remaining cheese and any additional toppings.

Nutrition Facts : Calories 547.6, Fat 32.1, SaturatedFat 11.1, Cholesterol 123.6, Sodium 1364.7, Carbohydrate 30.9, Fiber 3.9, Sugar 6, Protein 35.9

SKINNY MEXICAN KIWI TOSTADAS



Skinny Mexican Kiwi Tostadas image

220 calories • 70% less sat fat than the original recipe. Layer open-face tortillas with Mexican-style goodness and host a tostada bar at your house. Kiwifruit-with the bonus of vitamin C and fiber-adds a subtle sweetness to the mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 12

1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces skinless, boneless chicken breast
1 teaspoon cooking oil
1/4 cup light sour cream
2 tablespoons Old El Paso™ Thick 'n Chunky Salsa
4 6-inch corn tortillas, warmed,* or purchased baked tostada shells
2 cups shredded romaine lettuce
3 kiwifruit, peeled and sliced
1 ounce Monterey Jack cheese with jalapeño chile peppers, shredded
Old El Paso™ Thick 'n Chunky Salsa (optional)

Steps:

  • In a small bowl combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
  • Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling.
  • Cut chicken into bite-size strips. In a small bowl combine sour cream and the 2 tablespoons salsa. Spread mixture onto warmed tortillas. Top with lettuce, kiwi, chicken, and cheese. If desired, top with a spoonful of additional salsa.
  • * For a crisp tortilla, coat corn tortillas with nonstick cooking spray. Bake in a 400°F oven for 10 to 15 minutes or until crisp, turning once halfway through baking time.

Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 45 mg, Fat 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 6 g, TransFat 0 g

KIWI CHICKEN TOSTADAS



Kiwi Chicken Tostadas image

Light, quick and healthy! I do not believe in low fat cheese, way too much sodium, but of course you can sub. it if you like.

Provided by pammyowl

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon ground cumin
1/8-1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
8 ounces boneless skinless chicken breasts
1 teaspoon cooking oil
4 corn tortillas, warmed or 4 purchased baked tostadas
2 cups shredded romaine lettuce
3 kiwi fruits, peeled and chopped, and or 3 plum tomatoes, seeded and chopped
1/2 cup monterey jack cheese (2 ounces) or 1/2 cup monterey jack pepper cheese (2 ounces)

Steps:

  • In a small bowl, combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
  • Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling.
  • Cut chicken into bite-size strips.
  • Arrange romaine on warmed tortillas.
  • Top with kiwifruit and/or tomatoes, chicken, and cheese.

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