Kiwi Chicken Tostadas Recipes

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CHICKEN TOSTADAS



Chicken Tostadas image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

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.

CHICKEN TOSTADAS



Chicken Tostadas image

Chicken and veggie tostadas are baked in oven.

Provided by Sonia S.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 11

2 skinless, boneless chicken breasts, diced
½ (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
6 corn tostada shells
1 cup shredded Mexican cheese blend
1 tomato, diced
¾ red onion, diced
¾ green bell pepper, diced
½ cup chopped fresh cilantro
¼ cup salsa, or to taste
¼ cup sour cream, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
  • Bake in the preheated oven until crispy, 10 to 15 minutes.
  • Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g

QUICK & EASY CHICKEN TOSTADAS



Quick & Easy Chicken Tostadas image

Make and share this Quick & Easy Chicken Tostadas recipe from Food.com.

Provided by catalinacrawler

Categories     Mexican

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

4 corn tortillas
1/2 cup vegetable oil
1 teaspoon salt
2 cups pre-cooked shredded chicken
1 (8 ounce) can enchilada sauce
3 tablespoons lemon juice
1 teaspoon chili powder
1 teaspoon season salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 (14 ounce) can refried beans
1 cup shredded lettuce
1 small diced tomato
1/4 cup sliced olive
1 cup sharp cheddar cheese
taco sauce

Steps:

  • heat oil & salt in a skillet and fry corn tortillas until brown and crispy.
  • shred chicken and season with enchilada sauce, lemon juice, chili powder, season salt, cumin and garlic powder; heat in a small pot until the chicken absorbs most of the sauce. if you like onion you can saute some and add to the chicken.
  • heat beans.
  • layer beans, cheese, chicken, lettuce, diced tomato, top with taco sauce. serve with my spanish rice recipe.

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.

CHICKEN TOSTADA CUPS



Chicken Tostada Cups image

Several years ago I tried a version of these cups at a restaurant in Santa Fe, and I wanted to make my own spin. These are great for gatherings where you can let everyone add their own favorite toppings. -Marla Clark, Moriarty, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

12 corn tortillas (6 inches), warmed
Cooking spray
2 cups shredded rotisserie chicken
1 cup salsa
1 can (16 ounces) refried beans
1 cup shredded reduced-fat Mexican cheese blend
Optional toppings: shredded lettuce, reduced-fat sour cream, sliced ripe olives, sliced green onions, chopped cilantro, sliced radishes, diced avocado and additional salsa

Steps:

  • Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray., Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese., Bake until heated through, 9-11 minutes. Serve with toppings as desired.

Nutrition Facts : Calories 338 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 629mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

KING RANCH CHICKEN TOSTADAS



King Ranch Chicken Tostadas image

This is a hearty mix of chicken, tortillas, and spicy tomatoes in a creamy sauce and a taste delight to the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 20m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 medium yellow onion, halved and cut into 1/4-inch slices
10 ounces mushrooms, such as button or cremini, trimmed and sliced
Coarse salt and ground pepper
1 can (15 ounces) diced tomatoes with green chiles, such as Ro-Tel, drained
8 tostada shells
3 cups diced or shredded cooked chicken (about 3/4 pound)
Shredded romaine lettuce, shredded Monterey Jack or crumbled Cotija cheese, and sour cream, for serving

Steps:

  • In a large skillet, heat oil over medium-high. Add onion and cook 4 minutes. Add mushrooms and cook, stirring occasionally, until onion is softened and mushrooms are golden brown, about 6 minutes. Season with salt and pepper. Add tomatoes with chiles and cook, stirring, until warmed through, about 2 minutes.
  • Spread tomato mixture on tostada shells. Top with chicken, lettuce, cheese, and sour cream.

Nutrition Facts : Calories 395 g, Fat 16 g, Fiber 3 g, Protein 31 g, SaturatedFat 3 g

CHICKEN TOSTADAS



Chicken Tostadas image

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

6 flour tortillas (8 inches)
1 can (15 ounces) black beans, rinsed and drained
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
1/2 cup salsa
3/4 pound boneless skinless chicken breasts, cut into strips
2 cups finely chopped tomatoes, drained
1 cup chopped onion
1-1/2 cups shredded cheddar cheese
2 cups torn romaine
Sour cream, optional

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



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

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