Chicken Tostadas Recipe

Name: Chicken Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium white onion; 1 lb tomatoes, quartered; 2 large garlic cloves; 1 -2 fresh serrano chili, stemmed (if you like heat add more); 1/2 cup vegetable oil, plus; 2 tablespoons vegetable oil, divided; 3 cups shredded iceberg lettuce; 6 large radishes, halved and sliced; 1/2 cup chopped fresh cilantro, divided; 1 rotisserie-cooked chicken, meat coarsely shredded (4 cups); 6 (6 inch) corn tortillas; 1 (1 lb) can refried beans, heated (or use black beans); 1 avocado, halved, pitted, and peeled; 1/2 cup Mexican crema or 1/2 cup sour cream; 1/4 cup crumbled queso anejo (aged white cheese, also called cotija) or 1/4 cup ricotta salata

Servings: persons

1 medium white onion
1 lb tomatoes, quartered
2 large garlic cloves
1 -2 fresh serrano chili, stemmed (if you like heat add more)
1/2 cup vegetable oil, plus
2 tablespoons vegetable oil, divided
3 cups shredded iceberg lettuce
6 large radishes, halved and sliced
1/2 cup chopped fresh cilantro, divided
1 rotisserie-cooked chicken, meat coarsely shredded (4 cups)
6 (6 inch) corn tortillas
1 (1 lb) can refried beans, heated (or use black beans)
1 avocado, halved, pitted, and peeled
1/2 cup Mexican crema or 1/2 cup sour cream
1/4 cup crumbled queso anejo (aged white cheese, also called cotija) or 1/4 cup ricotta salata

1
Preheat broiler.
2
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.
3
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.
4
Puree 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 puree to a bowl and stir in chicken, remaining cilantro, and salt to taste.
5
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.
6
Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
7
Mound lettuce mixture on top and sprinkle with cheese.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 medium white onion, 1 lb tomatoes, quartered, 2 large garlic cloves, 1 -2 fresh serrano chili, stemmed (if you like heat add more), and more.

Yes, Chicken Tostadas 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.

Chicken Tostadas

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