CHIPOTLE CHICKEN TOSTADAS
These chicken tostadas are perfect served as a simple weeknight meal or when you want to wow guests without spending all day in the kitchen. Just the right amount of smoky spiciness from the peppers and a nice creaminess from the cheese.
Provided by Jaay
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.
- Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.
- While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.
- Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.
- Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 16.7 g, Cholesterol 100.7 mg, Fat 27 g, Fiber 2.6 g, Protein 24.6 g, SaturatedFat 15.1 g, Sodium 452.2 mg, Sugar 1.2 g
SPICY CHIPOTLE CHICKEN TOSTADAS
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Provided by Nils Bernstein
Categories Chicken Low Fat Kid-Friendly Dinner Lunch Spring Summer Healthy Low Cholesterol Tortillas Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the spicy chicken topping:
- Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.
- Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
- Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8-10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
- Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.
- Assemble the tostadas:
- If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
- Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
- Do Ahead
- Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.
SHREDDED SPICY CHICKEN TOSTADAS (TINGA)
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
- For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
- To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.
CHIPOTLE CHICKEN TOSTADAS
A friend and I were contemplating what to make for dinner one morning. We decided something with chicken, a little spicy that would go well with our homemade salsa. This is what we came up with. Everyone that has had it usually comes back for 3rds!
Provided by Cindee Vett
Categories Other Main Dishes
Time 7h30m
Number Of Ingredients 9
Steps:
- 1. In a large stock pot, add chicken stock, chicken breasts and Chipotle peppers. Lightly salt. Bring to a boil, reduce heat to keep at a medium boil for an hour. Reduce heat to a simmer. Cook for 3 hours, stirring ocassionally. After the chicken has cooked for 4 hours or so, start to shred the chicken with tongs and a long handled fork. Crush the peppers with tongs. Simmer an additional 2 hours.
- 2. About a 45 minutes before the chicken is ready, make the salsa, heat the refried beans, make the guacamole and toast the corn tortillas in the oven until golden and crisp.
- 3. When chicken is done, drain in a collander and remove pepper skins.
- 4. To assemble, take a corn tortilla and spread some of the refried beans evenly over the tortilla, sprinkle with shredded cheese. Evenly spread the chipotle chicken over the cheese. Top with salsa and guacamole.
- 5. These tend to be a bit messy so have plenty of napkins on hand and enjoy!
- 6. This recipe is for 2 families so it will feed quite a few.
CHIPOTLE CHICKEN TOSTADAS
Make and share this Chipotle Chicken Tostadas recipe from Food.com.
Provided by karmakamilienne
Categories Chicken Thigh & Leg
Time 27m
Yield 8 6-inch tostadas, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in a single layer in a large pot and cover with water. Bring to a boil, cover, reduce heat and simmer until cooked, about 7 minutes. Drain, transfer chicken onto a bowl or plate, let cool and shred.
- In a large, deep skillet, heat 1 cup oil until it reaches 360 degrees Fahrenheit (use a candy thermometer). Fry 1 tortilla for about 1 minute or until crisp, flipping the tortilla halfway through. Remove tortilla onto a plate. Let oil return to 360 degrees and repeat.
- Warm the remaining 1 tablespoons oil in a separate skillet over medium heat. Add onion and bell pepper, salt and pepper, and cook 7 minutes. Stir in adobo sauce and chicken, and saute for 2 minutes. Top the tortillas with the chicken mixture, lettuce and tomato, cheddar cheese and sour cream.
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