Chef Eduardo García'S Chicken, Avocado And Queso Fr

Name: Chef Eduardo García'S Chicken, Avocado And Queso Fresco Tostada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11/2 pounds bone-in chicken breast; 2 medium cactus leaves (optional); 1/4 cup thinly sliced red onion; 2 medium tomatoes, cored and cut into 1/2-inch dice; 1/2 Serrano chili, stemmed and thinly sliced; 1 tablespoon dried oregano; 2 tablespoons olive oil; Juice of 2 limes; Salt; 4 tostadas, preferably baked; 1/4 cup crumbled queso fresco; 3/4 avocado, thinly sliced lengthwise; 1/4 cup crema or sour cream (optional)

Servings: persons

11/2 pounds bone-in chicken breast
2 medium cactus leaves (optional)
1/4 cup thinly sliced red onion
2 medium tomatoes, cored and cut into 1/2-inch dice
1/2 Serrano chili, stemmed and thinly sliced
1 tablespoon dried oregano
2 tablespoons olive oil
Juice of 2 limes
Salt
4 tostadas, preferably baked
1/4 cup crumbled queso fresco
3/4 avocado, thinly sliced lengthwise
1/4 cup crema or sour cream (optional)

1
1. Place chicken in a lidded pot and just cover with water. Cover pot and set over medium-high heat. Simmer until chicken is just cooked through, about 20 minutes. If using cactus, bring a separate small pot of water to a boil. Use a vegetable peeler to remove bumps containing thorns from cactus leaves. Cut away base and any rough edges, and slice into 2-by-1/4-inch strips. Simmer cactus until tender, 10-15 minutes. Drain and set aside.
2
2. Meanwhile, place onions, tomatoes, chilies and oregano in a medium bowl. Once chicken is cool enough to handle, discard skin and shred meat. Add chicken and cactus to bowl with vegetables. Toss with oil, lime juice and salt to taste.
3
3. Divide tostadas among four plates. Top with chicken mixture and garnish with queso fresco, avocado and crema, if using.

1147

kcal

Calories

Fat

Carbs

195

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 11/2 pounds bone-in chicken breast, 2 medium cactus leaves (optional), 1/4 cup thinly sliced red onion, 2 medium tomatoes, cored and cut into 1/2-inch dice, and more.

Yes, Chef Eduardo García'S Chicken, Avocado And Queso Fresco Tostada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef Eduardo García'S Chicken, Avocado And Queso Fresco Tostada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions