CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 main course servings
Number Of Ingredients 30
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.
CHICKEN TOSTADAS
Chicken and veggie tostadas are baked in oven.
Provided by Sonia S.
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g
SHREDDED CHICKEN TOSTADAS
These flavorful tostadas are super easy and family-friendly. You won't believe how tender and juicy the chicken comes out. Just load the tostadas with your favorite fresh toppings, and you'll have one simple, sensational meal. -Lisa Kenny, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 378 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 858mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.
FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN AND STEAK FAJITAS
Provided by Giada De Laurentiis
Categories main-dish
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
CHICKEN FAJITAS
With these colorful fajitas, it's easy to bring a taste of Mexico to your dinner table! The fresh flavor of the grilled meat and peppers appeals to everyone.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the vinegar, lime juice, oil, Worcestershire sauce, onion, garlic, salt if desired, oregano and cumin. Add chicken. Seal and refrigerate for at least 4 hours. , Discard marinade. Lightly oil vegetables. Grill vegetables and chicken, uncovered, over medium heat for 12-15 minutes or until vegetables begin to soften and chicken juices run clear. , Meanwhile, warm tortillas according to package directions. Quickly slice chicken and peppers into strips and separate onion slices into rings. Spoon chicken and vegetables down the center of tortillas; fold in sides. Garnish as desired with salsa, guacamole, sour cream and cheese.
Nutrition Facts : Calories 211 calories, Fat 5g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 142mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN FAJITA TOSTADAS
This recipe can dress up or down. Use the tostada crowns for a dressy company dish, flat shells for everyday. Use canned black beans (rinsed) for dressy, canned refried beans for everyday. Make dressing from scratch (listed) or use commerical vinegrette. Remember to marinate the chicken earlier in the day, or overnight, for best flavor (not included in cooking times).
Provided by dianegrapegrower
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Combine chicken and marinade ingredients in bowl or zipper bag. Allow to marinate in the refrigerator at least 4 hours.
- Prepare all vegetables. Grate cheese.
- Prepare dressing.
- In wok or large frying pan, heat olive oil. Drain chicken, and saute until cooked through. While chicken is cooking, heat beans (microwave is great for this). Heat tostada shells in oven.
- To assemble, place tostada shells or crowns on plates. Divide ingredients between plates as follows: Top shells with beans and chicken. Add lettuce, tomatoes, avocado, green onion, olives, radishes, and grated cheese, as desired.
- Serve, passing dressing at table.
Nutrition Facts : Calories 805.2, Fat 49.6, SaturatedFat 11.2, Cholesterol 89.7, Sodium 418.1, Carbohydrate 51.8, Fiber 16, Sugar 7.8, Protein 41.8
More about "chicken fajita tostadas recipes"
EASY GRILLED CHICKEN FAJITAS TOSTADAS - AMEE'S SAVORY …
From ameessavorydish.com
5/5 (1)Total Time 20 minsCategory MainCalories 346 per serving
INSTANT POT CHICKEN TOSTADAS RECIPE - TASTE AND TELL
From tasteandtellblog.com
CHICKEN FAJITAS (EASY & FLAVORFUL) | DOWNSHIFTOLOGY
From downshiftology.com
EASY CHICKEN FAJITAS RECIPE (OVEN & AIRFRYER) | SPICE …
From spicecravings.com
20 MINUTE CHICKEN TOSTADAS - IFOODREAL.COM
From ifoodreal.com
SKILLET CHICKEN FAJITAS - RECIPE RUNNER
From reciperunner.com
CRUNCHY LIME CHICKEN FAJITA TOSTADAS RECIPE FROM H-E-B
From heb.com
EASY CHICKEN TOSTADAS RECIPE - ISABEL EATS
From isabeleats.com
4.7/5 (6)Total Time 25 minsCategory DinnerCalories 459 per serving
SHEET PAN CHICKEN FAJITA CRUNCHWRAP RECIPE - THE SPRUCE …
From thespruceeats.com
4.5/5 (12)Total Time 1 hrCategory Lunch, Appetizer, DinnerCalories 503 per serving
BOWLS ARCHIVES - RECIPE RUNNER
From reciperunner.com
CHICKEN FAJITAS RECIPE {WITH HOMEMADE MARINADE} - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN TOSTADA RECIPES
From rotten.recipes
SLOW COOKER CHICKEN FAJITA TOSTADAS RECIPE - SIX SISTERS' STUFF
From sixsistersstuff.com
CHICKEN FAJITAS | RECIPETIN EATS
From recipetineats.com
CHICKEN FAJITA QUESADILLAS | VALERIE'S KITCHEN
From fromvalerieskitchen.com
EASY CHICKEN TOSTADAS - 15-MINUTE DINNER RECIPE - CUPCAKES
From cupcakesandkalechips.com
15 SHRIMP FAJITAS RECIPE - SELECTED RECIPES
From selectedrecipe.com
BEST CHICKEN TOSTADAS RECIPE - HOW TO MAKE CHICKEN TOSTADAS
From delish.com
You'll also love