Stacked Chicken Tostadas Recipes

3-INGREDIENT REFRIED BEAN & PICO DE GALLO TOSTADAS

Steps:

• Preheat oven to 375°F. Arrange tortillas on a large baking sheet. Use a pastry brush to brush both sides of each tortilla lightly with oil. Sprinkle with salt. Bake for 5 minutes, flip and cook until lightly browned, about 5 more minutes.
• Spread warmed refried beans evenly over the tortillas and top each with pico de gallo.

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.

FIESTA TOSTADAS

Steps:

• Brown ground beef in a medium sized pot until it is crumbled and no longer pink. Remove browned beef with a slotted spoon; set aside. Pour off the fat.
• In the same skillet, prepare Knorr® Fiesta SidesTM- Mexican Rice according to the package directions. Add browned ground beef and diced red bell pepper. Mix well.
• Divide the mixture among 12 tostada shells. Stack them 2 high making 6 double-decker tostadas. Top with shredded lettuce, tomato, queso fresco, and sour cream.

CHICKEN TOSTADAS

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.

TOSTADOS

Steps:

• In a large skillet heat oil over medium high heat. Carefully place corn tortilla in hot oil and fry until crisp, flipping the tortilla once. Remove to a paper towel to drain. Season with salt. Cook off remaining tortillas.
• In a glass dish combine chicken, garlic, lime juice, chili powder, oregano and olive oil. Let chicken marinate for 15 minutes.
• Heat oil in a heavy saucepan and cook onions until tender. Add beans and water and bring to a simmer. Stir beans and stir occasionally. Beans are done when they begin to clump together in one mass. Season with salt and pepper.
• Heat grill, broiler or cast iron grill pan and cook chicken breasts for 4 minutes per side or until cooked through. Slice chicken in thin slices and keep warm. In a small bowl mix together the salsa and sour cream and chill. To assemble tostado: Evenly layer beans, lettuce, tomatoes, chicken slices, red onion, cheese, and cilantro on top of each tostado (crisped tortilla) and serve immediately. Garnish with creamy salsa and cilantro.

STACKED CHICKEN TOSTADAS

Steps:

• Poach and Shred the Chicken
• Combine the onion, garlic, 1/2 teaspoon salt, and water in a saucepan and bring to a boil. Add the chicken breasts, bay leaves, and oregano and decrease the heat to a simmer. Cook the chicken, partially covered, for 35 minutes, until cooked through. To check for doneness, slit the chicken in half to make sure the interior is no longer pink; the juices should run clear.
• Allow the chicken to cool in the broth. When cool enough to handle, remove the chicken from the pan. Shred the chicken by hand by pulling apart the fibers of the chicken with your fingers, and set aside. If desired, strain the broth and reserve for future use.
• Marinate the Onion
• Put the red onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes.
• Prepare the Salad
• In a small bowl, toss together the avocado, tomato, cilantro, and juice of 1 lime. Season with salt to taste. Set aside.
• Assemble the Tostadas
• The amount of ingredients used for the topping is up to you. You are going to create two tostadas and place one on top of the other, so do not overfill them or they will not stack up.
• Place a tostada shell on a plate and top with shredded lettuce, marinated onion, shredded chicken, black beans, crumbles of queso fresco, and avocado-tomato salad. Drizzle some crema over it and top with a second tostada and toppings.
• Once stacked, garnish the tostada sitting on top with a sprig of cilantro and serve with a lime wedge.
• COOKING NOTES
• INGREDIENTS
• Tostadas
• You can buy commercial tostada shells or fry your own. Commercial tostada shells are basically large tortilla chips. Buy your favorite brand, but try to find tostadas that are 6 to 9 inches wide, round, and flat.
• Tostada Toppings
• The toppings listed in this recipe are only a guide. Feel free to eliminate or substitute any ingredient. And use as much or as little of them as you please.
• TECHNIQUES
• Homemade Tostadas
• To make homemade fried tortillas for tostadas, purchase 6-inch corn tortillas. Pour 2 inches of olive oil into a shallow pan and heat over medium high heat. When the oil is hot, add the tortillas, one at a time, and fry until golden brown on both sides. Remove from the pan, place in a paper towel-lined dish, and sprinkle with salt.
• COOKING NOTES
• ADVANCE PREPARATION
• All of the toppings can be prepared well in advance and the tostada assembled just before serving.
• An option when serving tostadas is to set out all the toppings and allow your guests to create their own tostadas. That will not only ensure they get a tostada of their liking, but also that you will have made a stress-free meal.