Chicken Tostadas Pequenas Recipes

Steps:

• Place tortillas on ungreased baking sheets; spritz both sides with cooking spray. Place on ungreased baking sheets. Bake at 350° for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside. , In a food processor, process the beans until smooth. In a large saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. , Sprinkle chicken with remaining chili powder and cumin. In a large skillet coated with cooking spray, cook chicken over medium heat for 5 minutes or until chicken juices run clear, stirring constantly. , Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350° for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.

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.

Steps:

• Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
• In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
• To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.

Steps:

• Preheat 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.
• 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.
• 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). Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.
• 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. Drain briefly on paper towels, then transfer to plates.
• Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
• Mound lettuce mixture on top and sprinkle with cheese.
• Serve with: Margaritas

Steps:

• To make the Chicken: mix 1/4 cup oil, 3 Tbsp lime juice, 1/4 cup cilantro, salt and pepper. add chicken and marinade 2-24 hrs. Grill till done (6 min each side). Cool, chop and set aside. To make tortilla cups: with a 2 1/2 in cookie cutter cut 40 circles from the tortillas (about 7/tortilla). Heat oven to 350. Brush each tortilla with a little oil, press into mini muffin tins, and salt lightly. Bake till golden brown, about 8-10 min. To make the cumin sauce: Mix the sour cream, cumin, and 1 Tbsp of the lime juice. Season to taste with salt and pepper. To make the salsa: Mix the tomatillo with 2 Tbsp cilantro and 2 Tbsp of the lime juice. Season to taste with salt and pepper. To assemble: Toss the chicken with about 2 Tbsp chopped cilantro, 2 Tbsp lime juice, and salt and pepper to taste. Fill each cup with a little chicken, a pinch of shredded lettuce, a spoonfull of the salsa, a drizzle and the cumin sauce, and a sprinkle or the red pepper. Serve immediately.