Chipotlechickentostadas Recipes

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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

CHIPOTLE CHICKEN TOSTADAS



Chipotle Chicken Tostadas image

Make and share this Chipotle Chicken Tostadas recipe from Food.com.

Provided by karmakamilienne

Categories     Chicken Thigh & Leg

Time 27m

Yield 8 6-inch tostadas, 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken thighs
1 cup vegetable oil
1 tablespoon vegetable oil
8 corn tortillas (6-inch size)
1 onion
1 green bell pepper, seeded and chopped
salt and pepper, to taste
2 tablespoons adobo sauce (from a can chipotle peppers)
2 cups shredded iceberg lettuce
1 medium tomatoes, chopped
cheddar cheese, to taste (optional)
sour cream, to taste (optional)

Steps:

  • Place chicken in a single layer in a large pot and cover with water. Bring to a boil, cover, reduce heat and simmer until cooked, about 7 minutes. Drain, transfer chicken onto a bowl or plate, let cool and shred.
  • In a large, deep skillet, heat 1 cup oil until it reaches 360 degrees Fahrenheit (use a candy thermometer). Fry 1 tortilla for about 1 minute or until crisp, flipping the tortilla halfway through. Remove tortilla onto a plate. Let oil return to 360 degrees and repeat.
  • Warm the remaining 1 tablespoons oil in a separate skillet over medium heat. Add onion and bell pepper, salt and pepper, and cook 7 minutes. Stir in adobo sauce and chicken, and saute for 2 minutes. Top the tortillas with the chicken mixture, lettuce and tomato, cheddar cheese and sour cream.

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