Kiwi Chicken Tostadas Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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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