Chicken Avocado Tostadas Recipes

CHICKEN TOSTADAS

Chicken Tostadas image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Ingredients

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 AVOCADO TOSTADAS

Chicken Avocado Tostadas image

I first made these when trying to follow a dairy-free, gluten-free diet. The shells are corn (no wheat) and the avocado is meant to replace the cheese on traditional tostadas, but I still love these even now that I'm back to a "normal" diet because they taste so good. The flavor comes mostly from the base foods, so some people might find this bland and you may need to find a way to spice it up a bit, perhaps some hot taco sauce or some jalapeno slices. Also, I always cook for one, so that's what the recipe calls for (easily multiplied, however). These are great for lunch with a side of fresh, ripe fruit. P.S. Measurements are approximate, I'm an "eyeballer."

Provided by LETMEDELETE

Categories Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

2 tostadas (the Mexican bagged brands like Guerrero are better than the boxed national brands)
1/2 cup refried beans or 1/2 cup refried black beans
1 medium cooked chicken breast, chopped
1 -1 1/2 teaspoon honey
1/3 cup avocado, chopped
black pepper, to taste
red pepper flakes, to taste

Steps:

Heat the honey in a skillet, just until it starts melting a bit - do not let it burn.
Stir in the cooked chicken pieces and sprinkle on black pepper and red pepper flakes, to taste. Remove from heat and cover with lid to keep warm.
Toast tostada shells in toaster oven until lightly browned (keep a close eye on, these will burn quickly).
Spread refried beans onto shells, then top with the chicken and avocado.

Nutrition Facts : Calories 412.5, Fat 16.5, SaturatedFat 3.8, Cholesterol 92.4, Sodium 450.1, Carbohydrate 29.5, Fiber 10, Sugar 6.3, Protein 37.1

CHICKEN AND AVOCADO TOSTADAS

Chicken and Avocado Tostadas image

Serve up our Chicken and Avocado Tostadas in just 20 minutes. The chicken and avocado lovers in the crowd are sure to fall in love with this simple recipe.

Provided by My Food and Family

Categories Recipes

Time 17m

Yield Makes 6 servings.

Number Of Ingredients 7

Ingredients

6 tostada shells
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
3/4 lb. cooked chicken, shredded
6 KRAFT Singles
1 avocado, sliced
1-1/2 cups shredded lettuce
1 tomato, chopped

Steps:

Heat oven to 375°F.
Place tostada shells on baking sheet; spread with cream cheese spread. Fill with chicken and Singles.
Bake 5 to 7 min. or until heated through.
Top with remaining ingredients.

Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

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