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 'N PEAS TOSTADA
Chicken is marinaded with the most delicious combo of spices! Marinating time is 30 minutes. Chicken Part: Breast | Preparation Method: Marinade, Saute, Salad | Cuisine Style: Southwestern Paula McHargue Richmond, KY
Provided by Nana Lee
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- CHICKEN:.
- Cut chicken breasts into strips and place in medium bowl.
- Add chili powder, cumin, garlic powder, lime juice and olive oil; stir to coat chicken.
- Cover and refrigerate 30 minutes, stirring once.
- Remove chicken from marinade with slotted spoon.
- In large nonstick frypan sprayed with cooking spray, place chicken and saute over medium high heat about 5 minutes or until lightly browned and no longer pink.
- ASSEMBLY:.
- In large bowl, place spinach, red leaf lettuce and iceberg lettuce.
- Toss gently and add sweet peas, blackeye peas, corn, tomatoes, green onions and cilantro.
- Mix dressing ingredients.
- Pour Dressing over mixture; toss.
- Add cheese and tortilla chips; toss gently.
- To serve, place salad mixture on platter and arrange chicken strips on top. Garnish with sour cream and cilantro sprigs.
Nutrition Facts : Calories 439.6, Fat 14.5, SaturatedFat 6.5, Cholesterol 93.6, Sodium 441.9, Carbohydrate 38, Fiber 6.5, Sugar 17.8, Protein 41.5
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