Chicken Chile Tostadas Recipes

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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.

CHILI-LIME CHICKEN TOSTADAS



Chili-Lime Chicken Tostadas image

The flavor of this tender chicken is delicious with a hint of lime. It has just the right amount of heat to spice it up but keep it family friendly. -Laura Powell, South Jordan, Utah

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 5 servings.

Number Of Ingredients 9

4 pounds bone-in chicken breast halves, skin removed
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
3 tablespoons lime juice
4-1/2 teaspoons chili powder
4 garlic cloves, minced
10 tostada shells
1 can (16 ounces) fat-free refried beans
Optional ingredients: Shredded cabbage, shredded cheddar cheese, salsa, sour cream, sliced ripe olives and guacamole

Steps:

  • In a 4-qt. slow cooker, combine chicken and onion. In a small bowl, combine the green chilies, lime juice, chili powder and garlic; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken; cool slightly. Set aside 2/3 cup cooking juices. Discard remaining juices. Shred chicken with two forks and return to slow cooker. Stir in reserved cooking juices., Spread tostadas with refried beans; top with chicken. Layer with cabbage, cheese, salsa, sour cream, olives and guacamole if desired.

Nutrition Facts :

CHICKEN TOSTADAS



Chicken Tostadas image

If you like Mexican fare, you're going to love these piled-high chicken tostadas! They make a quick-to-fix weekday dinner. -Janet Briggs

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 flour tortillas (8 inches)
1 can (15 ounces) black beans, rinsed and drained
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
1/2 cup salsa
3/4 pound boneless skinless chicken breasts, cut into strips
2 cups finely chopped tomatoes, drained
1 cup chopped onion
1-1/2 cups shredded cheddar cheese
2 cups torn romaine
Sour cream, optional

Steps:

  • Place tortillas on ungreased baking sheets; spritz both sides with cooking spray. Place on ungreased baking sheets. Bake at 350° for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside. , In a food processor, process the beans until smooth. In a large saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. , Sprinkle chicken with remaining chili powder and cumin. In a large skillet coated with cooking spray, cook chicken over medium heat for 5 minutes or until chicken juices run clear, stirring constantly. , Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350° for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.

Nutrition Facts :

CHIPOTLE CHICKEN TOSTADAS



Chipotle Chicken Tostadas image

These chicken tostadas are perfect served as a simple weeknight meal or when you want to wow guests without spending all day in the kitchen. Just the right amount of smoky spiciness from the peppers and a nice creaminess from the cheese.

Provided by Jaay

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 12

4 (6 inch) corn tortillas
cooking spray
1 small tomato, chopped
2 green onions, sliced
1 ½ tablespoons lime juice
1 tablespoon chopped fresh cilantro
½ (8 ounce) package cream cheese, softened
1 tablespoon finely chopped chipotle pepper in adobo sauce
1 ½ cups shredded cooked chicken
¾ cup shredded Mexican cheese blend
⅓ cup sliced black olives
¼ cup sour cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.
  • Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.
  • While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.
  • Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.
  • Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 16.7 g, Cholesterol 100.7 mg, Fat 27 g, Fiber 2.6 g, Protein 24.6 g, SaturatedFat 15.1 g, Sodium 452.2 mg, Sugar 1.2 g

SHREDDED CHICKEN TOSTADAS



Shredded Chicken Tostadas image

These flavorful tostadas are super easy and family-friendly. You won't believe how tender and juicy the chicken comes out. Just load the tostadas with your favorite fresh toppings, and you'll have one simple, sensational meal. -Lisa Kenny, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 8 servings.

Number Of Ingredients 7

2-1/2 pounds boneless skinless chicken breasts
1 envelope reduced-sodium taco seasoning
1 can (10 ounces) diced tomatoes and green chiles, undrained
1/2 teaspoon salt
16 tostada shells
2 cups shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomatoes, sliced avocado, sour cream, sliced jalapenos and fresh cilantro

Steps:

  • Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 378 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 858mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.

CHICKEN TOSTADAS



Chicken Tostadas image

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

2 skinless, boneless chicken breasts, diced
½ (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
6 corn tostada shells
1 cup shredded Mexican cheese blend
1 tomato, diced
¾ red onion, diced
¾ green bell pepper, diced
½ cup chopped fresh cilantro
¼ cup salsa, or to taste
¼ cup sour cream, or to taste

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

CHICKEN TOSTADAS



Chicken Tostadas image

Provided by Marcela Valladolid

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 whole rotisserie chicken
2 cups shredded romaine lettuce
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
8 store-bought tostadas
1 cup refried beans
1 avocado, sliced
1/2 tomato, finely chopped
Mexican crema, for drizzling
Queso fresco, crumbled
Pickled jalapenos, optional

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 Tostadas image

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

1 medium white onion
1 pound tomatoes, quartered
2 large garlic cloves
1 or 2 fresh serrano chiles, stemmed
1/2 cup plus 2 tablespoon vegetable oil, divided
3 cups shredded iceberg lettuce
6 large radishes, halved and sliced
1/2 cup chopped cilantro, divided
1 rotisserie chicken, meat coarsely shredded (4 cups)
6 (6-inch) corn tortillas
1 (1-pound) can refried beans, heated
1 avocado, halved, pitted, and peeled
1/2 cup Mexican crema or sour cream
1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata
Accompaniments: sliced serranos; lime wedges

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

DUCK (OR CHICKEN) & CHILE MOLE TOSTADAS



Duck (or Chicken) & Chile Mole Tostadas image

This comes from an astonishingly talented chef, Pablo Jacinto, who is from the Oaxaca region of Mexico. He calls this MOLE DE LA SUEGRA , Mother-In-Law's Mole. The recipe is in two parts, but you could easily separate them. They are fabulous as regular tostadas, or miniature ones for appetizers, tostaditas. They can be made ahead, and assembled just before guests arrive. To get the deep and complex flavour, there are no shortcuts. You can, however, get good results starting with a supermarket roasted chicken, since most of the good flavour is in the sauce. Apparently you can make it with leftover dark meat turkey too, but I haven't done that.

Provided by Jangomango

Categories     Chicken

Time 2h20m

Yield 10-12 appetizers

Number Of Ingredients 27

4 ounces dried negro chile
4 ounces dried ancho chiles
1/4 cup mild olive oil
4 slices medium-thick French bread
8 tablespoons sesame seeds
2 large tomatoes
2 large onions
2 cloves garlic
2 quarts chicken stock or 2 quarts vegetable stock
2 tablespoons whole black peppercorns
10 whole cloves
3 ounces mexican chocolate, chopped (such as Ibarra)
2 tablespoons salt
1 turkey or 1 duck
1/2 head green cabbage, sliced very thin
1 bunch red radish, trimmed and thinly sliced
1/2 cup minced cilantro
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons red wine vinegar
2 teaspoons brown sugar
1 teaspoon ground cumin
1 pinch hot red pepper flakes
1/2 cup olive oil
1 dozen corn tortillas, crisped in hot oil and drained (3- to 4-inch for tostaditas) or 6 6-inch corn tortillas (for tostadas)
1/2 cup crumbled feta cheese

Steps:

  • For the MOLE: Pull the stems off the chiles and shake out the seeds.
  • Set the seeds aside.
  • Wipe off the chiles with a damp paper towel.
  • Heat 1 tablespoon of the oil in a heavy skillet.
  • Working in batches, add the chiles and fry until toasty but not dark brown.
  • If they get too dark, they become bitter so watch carefully.
  • Add more oil as needed.
  • As chiles are done, transfer them to a bowl.
  • Add a little oil to the chile-toasting pan and toast the bread slices in it.
  • (You could also brush the slices with oil and toast them in a 350 degrees oven for 12 to 15 minutes.) Using the same pan, toast 1/4 cup reserved chile seeds until brown but not burned.
  • Remove from pan and set aside.
  • Add the sesame seeds to the pan and toast until browned.
  • If more oil is needed, add it by the teaspoonful.
  • Remove the seeds from the pan and set aside.
  • Cut the tomatoes and onions in half and rub with olive oil.
  • Place on a baking sheet and broil for about 10 to 12 minutes, turning them once, until slightly charred (this gives the mole even more flavour).
  • Put half of the chiles, bread, tomatoes, onion, garlic and 1 cup broth in a blender and puree.
  • Transfer to a large pot.
  • Repeat with the remaining chiles, bread, tomatoes, onion and garlic.
  • Add 1 cup broth; puree.
  • Put half of the peppercorns, cloves, chile seeds and sesame seeds in a spice grinder and grind to a powder.
  • Add to the pot.
  • Repeat.
  • Add the chocolate to the pot along with the salt and remaining chicken stock.
  • Simmer over low heat for 45 minutes.
  • Remove from heat and let cool for 30 minutes, then strain.
  • Tear the poultry into bite-size pieces (discard bone, skin and fat) and heat in the mole sauce just until warm.
  • Serve with rice or Tostada Mix.
  • TOSTADA Mix: Toss the cabbage, radishes and cilantro in a large bowl.
  • Whisk together the garlic, salt, lemon juice, vinegar, brown sugar, cumin, red pepper flakes and olive oil until emulsified.
  • Add half of the dressing to the slaw and toss.
  • Taste, and add more dressing if desired.
  • To serve tostaditas or tostadas: Place a couple of heaping tablespoons of chicken (or turkey or duck) mole on a crisped tortilla and top with slaw.
  • Garnish with a sprinkling of feta cheese.

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