Chicken Tostadas

Name: Chicken Tostadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, halved, pitted, and peeled; 118 milliliters chopped cilantro, divided; 6 6-inchs (6-inch) corn tortillas; 2 larges garlic cloves; 710 milliliters shredded iceberg lettuce; 118 milliliters Mexican crema or sour cream; 6 larges radishes, halved and sliced; 454 grams refried beans, heated; 59 milliliters crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata; 946 milliliters rotisserie chicken, meat coarsely shredded; 454 grams tomatoes, quartered; 118 milliliters vegetable oil, divided; 1 medium white onion

Chicken Tostadas might be just the hor d'oeuvre you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free recipe has 607 calories, 31g of protein, and 41g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. A mixture of mexican crema, cilantro, iceberg lettuce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mexican cuisine.

Instructions

Preheat broiler.

Equipment you will use

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.

Ingredients you will need

Tomato

Chili Pepper

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cilantro

Radish

Lettuce

Onion

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).

Ingredients you will need

Tomato

Salt

Equipment you will use

Blender

Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.

Ingredients you will need

Cilantro

Whole Chicken

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Drain briefly on paper towels, then transfer to plates.

Equipment you will use

Paper Towels

Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.

Ingredients you will need

Refried Beans

Tortilla

Tostadas

Avocado

Whole Chicken

Spread

Mexican Crema

Mound lettuce mixture on top and sprinkle with cheese.

Ingredients you will need

Lettuce

Cheese

Serve with: Margaritas

Equipment

Ingredients

Servings:

avocado, halved, pitted, and peeled 118milliliters

chopped cilantro, divided 66-inchs

(6-inch) corn tortillas 2larges

garlic cloves 710milliliters

shredded iceberg lettuce 118milliliters

Mexican crema or sour cream 6larges

radishes, halved and sliced 454grams

refried beans, heated 59milliliters

crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata 946milliliters

rotisserie chicken, meat coarsely shredded 454grams

tomatoes, quartered 118milliliters

vegetable oil, divided 1medium

white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.