Stacked Chicken Tostadas Recipes

CHICKEN TOSTADAS

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.

SHREDDED CHICKEN AND CORN TOSTADAS

Steps:

• Heat oven to 375 degrees F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.
• Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
• In small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture. Sprinkle with cheese. Drizzle with sour cream mixture. Sprinkle with green onions.

SHREDDED CHICKEN TOSTADAS

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

CHICKEN TOSTADAS

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.

TOSTADOS

Steps:

• In a large skillet heat oil over medium high heat. Carefully place corn tortilla in hot oil and fry until crisp, flipping the tortilla once. Remove to a paper towel to drain. Season with salt. Cook off remaining tortillas.
• In a glass dish combine chicken, garlic, lime juice, chili powder, oregano and olive oil. Let chicken marinate for 15 minutes.
• Heat oil in a heavy saucepan and cook onions until tender. Add beans and water and bring to a simmer. Stir beans and stir occasionally. Beans are done when they begin to clump together in one mass. Season with salt and pepper.
• Heat grill, broiler or cast iron grill pan and cook chicken breasts for 4 minutes per side or until cooked through. Slice chicken in thin slices and keep warm. In a small bowl mix together the salsa and sour cream and chill. To assemble tostado: Evenly layer beans, lettuce, tomatoes, chicken slices, red onion, cheese, and cilantro on top of each tostado (crisped tortilla) and serve immediately. Garnish with creamy salsa and cilantro.

CREAMY CHICKEN TOSTADAS

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.

STACKED CHICKEN TOSTADAS

Steps:

• Poach and Shred the Chicken
• Combine the onion, garlic, 1/2 teaspoon salt, and water in a saucepan and bring to a boil. Add the chicken breasts, bay leaves, and oregano and decrease the heat to a simmer. Cook the chicken, partially covered, for 35 minutes, until cooked through. To check for doneness, slit the chicken in half to make sure the interior is no longer pink; the juices should run clear.
• Allow the chicken to cool in the broth. When cool enough to handle, remove the chicken from the pan. Shred the chicken by hand by pulling apart the fibers of the chicken with your fingers, and set aside. If desired, strain the broth and reserve for future use.
• Marinate the Onion
• Put the red onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes.
• Prepare the Salad
• In a small bowl, toss together the avocado, tomato, cilantro, and juice of 1 lime. Season with salt to taste. Set aside.
• Assemble the Tostadas
• The amount of ingredients used for the topping is up to you. You are going to create two tostadas and place one on top of the other, so do not overfill them or they will not stack up.
• Place a tostada shell on a plate and top with shredded lettuce, marinated onion, shredded chicken, black beans, crumbles of queso fresco, and avocado-tomato salad. Drizzle some crema over it and top with a second tostada and toppings.
• Once stacked, garnish the tostada sitting on top with a sprig of cilantro and serve with a lime wedge.
• COOKING NOTES
• INGREDIENTS
• Tostadas
• You can buy commercial tostada shells or fry your own. Commercial tostada shells are basically large tortilla chips. Buy your favorite brand, but try to find tostadas that are 6 to 9 inches wide, round, and flat.
• Tostada Toppings
• The toppings listed in this recipe are only a guide. Feel free to eliminate or substitute any ingredient. And use as much or as little of them as you please.
• TECHNIQUES
• Homemade Tostadas
• To make homemade fried tortillas for tostadas, purchase 6-inch corn tortillas. Pour 2 inches of olive oil into a shallow pan and heat over medium high heat. When the oil is hot, add the tortillas, one at a time, and fry until golden brown on both sides. Remove from the pan, place in a paper towel-lined dish, and sprinkle with salt.
• COOKING NOTES
• ADVANCE PREPARATION
• All of the toppings can be prepared well in advance and the tostada assembled just before serving.
• An option when serving tostadas is to set out all the toppings and allow your guests to create their own tostadas. That will not only ensure they get a tostada of their liking, but also that you will have made a stress-free meal.