Skinny Spicy Tostadas Recipes

SKINNY SOUTHWESTERN BREAKFAST TOSTADAS

Steps:

• Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl or 1-cup glass measure combine eggs, milk, pepper, and salt. Beat with a wire whisk or rotary beater.
• Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking about 2 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
• Spread one tortilla with mashed beans. Top with the remaining tortilla, cooked egg mixture, tomato, cheese, and snipped cilantro. Cut in half to serve. If desired, fold each portion in half. Top with yogurt and cilantro.

SKINNY MEXICAN KIWI TOSTADAS

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.

SHREDDED SPICY CHICKEN TOSTADAS (TINGA)

Steps:

• For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
• For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
• To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.

SPICY TUNA TOSTADA

Steps:

• For the tostadas: Preheat the vegetable oil in a deep-fryer to 350 degrees F. Line a plate with paper towels.
• Fry the tortillas flat until completely crisp, about 1 minute. Drain on the paper towels.
• Cut the tuna into 1/4-inch cubes, discarding large pieces of sinew, and place in a small bowl. Dress the tuna with 2 tablespoons olive oil and some salt and pepper and mix well. Add the shallot. Drain the juice from the lime supremes and add to the radishes in a small bowl. Add the supremes to the tuna mixture and mix well. Chop half the cilantro and add to tuna mixture. Add the remaining tablespoon olive oil to the radishes and season with salt and pepper.
• For the chipotle aioli: Place the chipotles, mayo and lime juice in a mortar and pestle and blend until smooth. Slowly add the oil and season with salt. Spoon into a bowl.
• To compose, spread about 1 1/2 tablespoons chipotle aioli on each of the tostada rounds. Place the tuna mixture on top of the chipotle aioli. Top the tuna with the radish mixture and the remaining cilantro leaves.

TACO BELL SPICY TOSTADA

Steps:

• In a food processor, add all the ingredients under Chipotle Sauce.
• Blend. Taste and adjust salt as needed.
• Heat up a pot on medium heat, once hot, add oil followed by the remaining onions you chopped up earlier. Saute for about 3 minutes - until the onions are translucent.
• Dump all the refried pinto beans into the pot.
• Stir the beans around.
• Add Taco Bell Mild Sauce (their Hot Sauce works too). Mix.
• Add taco seasoning.
• Let the beans heat up. Once hot, turn off the stove. Your beans are ready.
• Brush corn tortillas with avocado oil on both sides.
• Place tortillas in a toaster oven at 400 degrees. Bake for 8-10 minutes, flipping halfway.
• And now you have tostadas.
• Spread refried beans over the tostada. Note - use refried pinto beans, I used black beans since I didn't have pinto on hand.
• Top with shredded lettuce.
• Now drizzle 1-2 tbsp of Taco Bell sauce, I prefer hot or mild.
• Top with shredded cheese.
• Finish it off with chopped tomatoes and a drizzle of Chipotle Sauce.

SPICY BEAN TOSTADAS WITH PICKLED ONIONS & RADISH SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
• Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)
• Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.