Healthy Buffalo Chicken Tostadas Recipes

BUFFALO CHICKEN TOSTADA

Steps:

• Mix dressing and wing sauce in medium bowl. Add chicken; toss to evenly coat.
• Spread tostada shells with beans; cover with salad greens and chicken mixture.
• Top with remaining ingredients.

HEALTHY BUFFALO CHICKEN TOSTADAS

Steps:

• Place the shredded chicken in a large bowl.
• In a separate medium size bowl, combine the buffalo sauce, mayonnaise and plain Greek yogurt, until fully combined.
• Pour the sauce into the large bowl that contains the chicken.
• Fold the sauce into the shredded chicken until they are fully combined.
• Place the tostada shells on a cookie sheet (you don't need to spray it).
• On each shell, spread out about 1/2 cup of the chicken mixture over them.
• Then sprinkle about 1/3 cup of mozzarella cheese over the chicken.
• Place the cookie sheet, with the prepared tostadas, in the oven.
• Broil for about 3 minutes or until the cheese is melted and the chicken is warm.
• Garnish with green onions and cilantro for extra flavor and presentation.
• Eat warm.

CHICKEN TOSTADAS

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.