Chicken N Peas Tostada Recipes

CHICKEN 'N PEAS TOSTADA

Chicken 'n Peas Tostada image

Chicken is marinaded with the most delicious combo of spices! Marinating time is 30 minutes. Chicken Part: Breast | Preparation Method: Marinade, Saute, Salad | Cuisine Style: Southwestern Paula McHargue Richmond, KY

Provided by Nana Lee

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

4 boneless skinless chicken breast halves
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 tablespoons lime juice
1 tablespoon olive oil
2 cups torn spinach leaves
2 cups torn red leaf lettuce
2 cups torn iceberg lettuce
1 cup frozen baby peas, thawed
1 cup canned black-eyed peas, rinsed, drained
1/2 cup frozen whole kernel corn, thawed
3 roma tomatoes, chopped
4 green onions, sliced
1/4 cup chopped fresh cilantro
1 cup shredded monterey jack cheese
1 cup coarsely crushed tortilla chips
sour cream
fresh cilantro stem
1/4 cup white wine vinegar
3 tablespoons lime juice
3 tablespoons honey
1/2 teaspoon garlic pepper seasoning
1/4 teaspoon crushed red pepper flakes

Steps:

CHICKEN:.
Cut chicken breasts into strips and place in medium bowl.
Add chili powder, cumin, garlic powder, lime juice and olive oil; stir to coat chicken.
Cover and refrigerate 30 minutes, stirring once.
Remove chicken from marinade with slotted spoon.
In large nonstick frypan sprayed with cooking spray, place chicken and saute over medium high heat about 5 minutes or until lightly browned and no longer pink.
ASSEMBLY:.
In large bowl, place spinach, red leaf lettuce and iceberg lettuce.
Toss gently and add sweet peas, blackeye peas, corn, tomatoes, green onions and cilantro.
Mix dressing ingredients.
Pour Dressing over mixture; toss.
Add cheese and tortilla chips; toss gently.
To serve, place salad mixture on platter and arrange chicken strips on top. Garnish with sour cream and cilantro sprigs.

Nutrition Facts : Calories 439.6, Fat 14.5, SaturatedFat 6.5, Cholesterol 93.6, Sodium 441.9, Carbohydrate 38, Fiber 6.5, Sugar 17.8, Protein 41.5

CHICKPEA & CHIPOTLE TOSTADAS

Chickpea & Chipotle Tostadas image

I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

3/4 cup fat-free sour cream
1/2 cup salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 chipotle peppers in adobo sauce, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
12 corn tortillas (6 inches)
Cooking spray
1/2 medium head iceberg lettuce, shredded
3 plum tomatoes, chopped
1 medium ripe avocado, peeled and cubed
Shredded reduced-fat cheddar cheese

Steps:

Preheat broiler. For sauce, mix sour cream and salsa., In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.

Nutrition Facts : Calories 347 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 752mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 12g fiber), Protein 12g protein.

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