Chicken Tostadas

Name: Chicken Tostadas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, halved, pitted and peeled; 4 servings Mexican sour cream or regular sour cream, for drizzling; 237 milliliters crumbled queso fresco or mild feta cheese; 118 milliliters packed fresh cilantro leaves; 1 Tbsp fresh lemon juice; 473 milliliters finely shredded lettuce; 8 radishes, thinly sliced; 1 medium red onion, thinly sliced into rings; 237 milliliters refried beans, warmed; 4 servings Salt and freshly cracked black pepper; 1 serrano chile; 946 milliliters cooked chicken, shredded; 227 grams tomatillos, husked, rinsed and coarsely chopped; 8 tostadas

The recipe Chicken Tostadas is ready in around 25 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This hor d'oeuvre has 673 calories, 44g of protein, and 39g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of tostadas, regular cream, lettuce, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Watch how to make this recipe.

Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese.

Ingredients you will need

Refried Beans

Radish

Tostadas

Whole Chicken

Lettuce

Cheese

Spread

Onion

Drizzle with sour cream, top with a dollop of salsa, and serve.;

Ingredients you will need

Sour Cream

Salsa

Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Lemon Juice

Tomatillos

Cilantro

Avocado

Chili Pepper

Salsa

Equipment you will use

Blender

Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.

Equipment you will use

Bowl

Equipment

Blender

Bowl

Ingredients

Servings:

avocado, halved, pitted and peeled 4servings

Mexican sour cream or regular sour cream, for drizzling 237milliliters

crumbled queso fresco or mild feta cheese 118milliliters

packed fresh cilantro leaves 1Tbsp

fresh lemon juice 473milliliters

finely shredded lettuce 8

radishes, thinly sliced 1medium

red onion, thinly sliced into rings 237milliliters

refried beans, warmed 4servings

Salt and freshly cracked black pepper 1

serrano chile 946milliliters

cooked chicken, shredded 227grams

tomatillos, husked, rinsed and coarsely chopped 8

tostadas

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. 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. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.