A Kiwi Chicken Tostadas Recipes

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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

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.

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

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 marinade is great. If you start marinating this in the morning, it will make a really quick supper in the evening. Recipe from Family Fun with some changes. Prep time does not include marinating time.

Provided by Lavender Lynn

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup fresh lime juice (3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil, plus
1 tablespoon honey
2 teaspoons garlic, minced
1 1/2 teaspoons chili powder
6 boneless skinless chicken thighs
8 small corn tortillas
1 1/2 cups monterey jack cheese, shredded
1 1/2 cups lettuce, shredded
tomatoes
green onion
sour cream
salsa
cilantro
avocado

Steps:

  • Place chicken in a gallon size zip-lock bag with all the marinade ingredients. Press all air out of bag.
  • Place in a bowl in refrigerator for at least 4 hours, turning bag occasionally.
  • Take meat out of refrigerator 20 minutes before cooking.
  • Take out meat and discard marinade.
  • These can either be cooked on the grill or under the broiler.
  • Cook chicken 4 to 5 minutes per side. Transfer chicken to cutting board and let rest for 5 minutes before cutting it into 1/2" strips.
  • Lightly brush tortillas with vegetable oil.
  • If using grill, grill on each side until they turn slightly brown, about 1 minute.
  • Add cheese to browned side while other side is browning on grill.
  • If using broiler put cheese on tortilla just until cheese melts.
  • Serve by layering tortillas with shredded lettuce, chicken strips, remaining cheese and any additional toppings.

Nutrition Facts : Calories 547.6, Fat 32.1, SaturatedFat 11.1, Cholesterol 123.6, Sodium 1364.7, Carbohydrate 30.9, Fiber 3.9, Sugar 6, Protein 35.9

CHICKEN TOSTADAS



Chicken Tostadas image

This is a typical fast and tasty meal that I can whip out in a moments notice and usually without sweating! lol Great on a really hot day or any day! This is also great tucked inside a hard or soft taco shell. Feel free to alter the vegetables to your favorites and / or what you have on hand. This is also great with some fruit tossed in. Try some chopped peaches or pineapple or anything you might like. Go tropical and try mango or papaya! Add what you like, but most importantly..... Enjoy!

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

4 tostadas (flat and crispy corn tortilla shells)
1 cup cooked chicken (the frozen chicken breast strips work well here too)
4 cups lettuce, from a bagged salad
1 pint cherry tomatoes or 1 cup tomatoes, chopped
1/2 cup ranch salad dressing (or your favorite dressing)
1/2 cup Mexican blend cheese, shredded
1 avocado, peeled and cubed (optional)
1/2 cup red onions or 1/2 cup sweet onion, chopped
1 cup refried beans (optional) or 1 cup black beans, drained (optional)
1/2 cup black olives (optional)

Steps:

  • Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
  • Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
  • Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.

Nutrition Facts : Calories 292, Fat 22.9, SaturatedFat 6.2, Cholesterol 53.5, Sodium 555.7, Carbohydrate 8.6, Fiber 1.9, Sugar 4.6, Protein 14

CHICKEN TOSTADAS



Chicken Tostadas image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

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.

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