Chicken Black Bean And Goat Cheese Toastadas Food

CHICKEN AND BLACK BEAN TOSTADAS

Steps:

• Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
• Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
• Top each tortilla with beans, chicken, cabbage salad and sour cream.

CHICKEN WITH BLACK BEANS

Steps:

• Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.
• Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.

CHICKEN, BLACK BEAN AND GOAT CHEESE TOSTADAS

Steps:

• Make beans:.
• Heat olive oil in heavy medium saucepan over medium-low heat.
• Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes.
• Add chili powder and cumin; stir 30 seconds.
• Add beans and lime juice.
• Cook until heated through, stirring and mashing beans slightly with spoon, about 4 minutes.
• (Can be prepared 1 day ahead. Cover and chill.).
• Make chicken:.
• Heat oil in heavy large skillet over high heat.
• Add chicken and sprinkle with salt and pepper.
• Stir until almost cooked through, about 3 minutes.
• Add chili powder and cumin and stir until cooked through, about 30 seconds.
• Remove from heat.
• Make Salad:.
• Combine first 3 ingredients in large bowl.
• Add oil to depth of 1/4 inch to heavy medium skillet.
• Heat over medium-high heat until just beginning to smoke.
• Add tortilla and cook until crisp, abut 30 seconds per side.
• Drain.
• Repeat with remaining tortillas.
• Add 1/4 cup olive oil to salad; toss Season with salt and pepper.
• Add 1 tablespoon lime juice; toss.
• Rewarm beans over medium-low heat, stirring and thinning slightly with water.
• Place 1 tortilla on each plate.
• Spread with beans.
• Sprinkle with cheese.
• Top with salad, then chicken, guacamole and cilantro.

CHICKEN, BLACK BEAN AND GOAT CHEESE TOASTADAS

Steps:

• Make beans:
• Heat olive oil in heavy medium saucepan over medium-low heat. Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes. Add chili powder and cumin; stir 30 seconds. Add beans and lime juice. Cook until heat through, stirring and mashing beans slightly with spoon, about 4 minutes. (Can be prepared 1 day ahead. Cover and chill.)
• Make chicken:
• Heat oil in heavy large skillet over high heat. Add chicken and sprinkle with salt and pepper. Stir until almost cooked through, about 3 minutes. Add chili powder and cumin and stir until cooked through, about 30 seconds. Remove from heat.
• Make Salad:
• Combine first 3 ingredients in large bowl.
• Add oil to depth of 1/4 inch to heavy medium skillet. Heat over medium-high heat until just beginning to smoke. Add tortilla and cook until crisp, abut 30 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
• Add 1/4 cup olive oil to salad; toss Season with salt and pepper. Add 1 tablespoon lime juice; toss. Rewarm beans over medium-low heat, stirring and thinning slightly with water. Place 1 tortilla on each plate. Spread with beans. Sprinkle with cheese. Top with salad, then chicken, salsa and cilantro.

CHICKEN AND BLACK BEAN ENCHILADAS WITH GOOEY JACK CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
• Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
• Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
• Bake enchiladas 15 minutes, until cheese is golden and gooey!
• Steam broccoli
• Chop onions
• Mash potatoes
• Chop Celery

CHICKEN AND CHEESE TOSTADAS

Steps:

• Preheat oven to 400 deg. Place tortillas in a single layer on a large baking sheet. Spray tortillas with cooking spray; sprinkle with 1 teaspoons of taco seasoning. Bake 7-8 minutes or until crisp and golden brown.
• Mix chicken, remaining seasoning mix and water in a large skillet. Bring to boil on medium-high heat. Reduce heat to medium- low; simmer 5 minute or until chicken is done, stirring occasionally. Add 1 1/2 cups of the tomatoes and cook until heated through, stirring occasionally. Remove from heat and stir in 1 1/2 cups of cheese.
• Spoon chicken mixture evenly over tortillas. Top with the rest of the cheese and tomatoes, the sour cream and cilantro.

CHICKEN AND BLACK-BEAN GUACAMOLE TOSTADAS

Steps:

• Place avocado in medium bowl.
• Add lime juice and mash until almost smooth. Mix in beans and green onions.
• Season guacamole to taste with hot sauce, salt and pepper.
• Combine shredded chicken, tomato, cilantro and cumin in small bowl.
• Season chicken mixture to taste with lime juice, salt and pepper.
• Arrange tostada shells on plates.
• Top with lettuce, guacamole and chicken mixture.
• Sprinkle with goat cheese. Spoon salsa over and serve.