CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 main course servings
Number Of Ingredients 30
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 TOSTADAS
Provided by Marcela Valladolid
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
- In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
- To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.
CHICKEN TOSTADAS
Chicken and veggie tostadas are baked in oven.
Provided by Sonia S.
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
- Bake in the preheated oven until crispy, 10 to 15 minutes.
- Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g
TOSTADAS WITH MOJO CHICKEN
Put some mojo into dinnertime! We're talking juicy chicken thighs cooked in a hot and citrusy sauce served with shredded cheese in crispy tostada shells.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat large heavy skillet on medium-high heat. Mix dressing and orange juice. Add 2 Tbsp. dressing mixture and chicken to skillet; cook 6 min. or until chicken is evenly browned on both sides, turning after 3 min. Remove chicken from skillet; cover to keep warm.
- Add onions, peppers and garlic to skillet; cook 3 min., stirring constantly. Stir in remaining dressing mixture. Return chicken to skillet; spoon vegetable mixture over chicken. Cover, simmer 20 min. or until chicken is done (165ºF). Cool chicken 5 min.; pull into shreds. Return to skillet; stir in orange zest.
- Top tostadas with chicken mixture and remaining ingredients.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
CHICKEN TOSTADAS
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of flavor-crunchy, creamy, luscious-you'll see why.
Provided by Shelley Wiseman
Categories Bean Cheese Chicken Onion Poultry Tomato Kid-Friendly Quick & Easy Dinner Lunch Radish Cilantro Tortillas Lettuce Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 6 servings
Number Of Ingredients 15
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.
- Serve with: Margaritas
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TOSTADAS WITH CHICKEN - SLENDER KITCHEN
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Category DinnerCalories 328 per servingTotal Time 25 mins
- Preheat the oven to 400 degrees. Place the tortillas on a baking sheet or directly on the oven rack. Cook for about 4 minutes on each side until they are crispy.
- Meanwhile, combine the chicken, lime juice, cilantro, cumin, garlic powder, chili powder, salt, and pepper.
- Assemble the tostadas by layering on warmed refried beans, chicken, lettuce, tomato, onion, cheese, avocado, and salsa.
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- First, prep the spicy tomato sauce: Peel and finely chop 1 medium white onion; set aside ½ cup for serving. Transfer half of remaining chopped onion to a large saucepan (you’ll use the rest of the onion for the beans). Peel and finely chop 4 garlic cloves. Transfer to saucepan. Finely chop 1 chipotle chile and transfer to saucepan. (You can store any remaining chiles individually in the freezer to use for later.)
- Add 1 15-oz. can fire-roasted tomatoes, 2 Tbsp. chili powder, and 2 Tbsp. adobo sauce (use 1 Tbsp. if you're sensitive to heat) to saucepan, stir to combine, and bring to a boil over medium-high heat. Nestle 2 skin-on, bone-in chicken breasts into mixture, reduce heat to medium-low, and bring liquid to a simmer. Cover saucepan and cook until chicken is cooked through and shreds easily with two forks, 25–35 minutes.
- Meanwhile, make the beans: Slice 4 oz. smoked bacon into thin strips about ¼" wide and transfer to a large skillet. Add remaining chopped onion and cook over medium heat, stirring occasionally, until fat has rendered, bacon is crispy, and onion is browned and tender, 8–10 minutes.
- Increase to medium-high and add 2 15-oz. cans black beans and their liquid (that's right—don't drain them!). Bring to a boil and cook, stirring occasionally, until liquid is reduced slightly, about 5 minutes.
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