Chicken Chile Tostadas Food

CHICKEN TOSTADAS

Steps:

• To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
• To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
• To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
• Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
• Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
• In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

CHIPOTLE CHICKEN TOSTADAS

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.

CHIPOTLE-CHICKEN TOSTADAS

Steps:

• Heat oven to 400ºF.
• Spray both sides of each tortilla with cooking spray; place on baking sheet. Bake 6 to 8 min. or until crisp and lightly browned.
• Meanwhile, combine next 4 ingredients; set aside. Mix cream cheese spread and chipotle peppers until well blended.
• Spread tortillas with cream cheese mixture; top with chicken and shredded cheese. Bake 5 min. or until cheese is melted. Top with tomato mixture, olives and sour cream.

CHICKEN TOSTADAS

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

DUCK (OR CHICKEN) & CHILE MOLE TOSTADAS

Steps:

• For the MOLE: Pull the stems off the chiles and shake out the seeds.
• Set the seeds aside.
• Wipe off the chiles with a damp paper towel.
• Heat 1 tablespoon of the oil in a heavy skillet.
• Working in batches, add the chiles and fry until toasty but not dark brown.
• If they get too dark, they become bitter so watch carefully.
• Add more oil as needed.
• As chiles are done, transfer them to a bowl.
• Add a little oil to the chile-toasting pan and toast the bread slices in it.
• (You could also brush the slices with oil and toast them in a 350 degrees oven for 12 to 15 minutes.) Using the same pan, toast 1/4 cup reserved chile seeds until brown but not burned.
• Remove from pan and set aside.
• Add the sesame seeds to the pan and toast until browned.
• If more oil is needed, add it by the teaspoonful.
• Remove the seeds from the pan and set aside.
• Cut the tomatoes and onions in half and rub with olive oil.
• Place on a baking sheet and broil for about 10 to 12 minutes, turning them once, until slightly charred (this gives the mole even more flavour).
• Put half of the chiles, bread, tomatoes, onion, garlic and 1 cup broth in a blender and puree.
• Transfer to a large pot.
• Repeat with the remaining chiles, bread, tomatoes, onion and garlic.
• Add 1 cup broth; puree.
• Put half of the peppercorns, cloves, chile seeds and sesame seeds in a spice grinder and grind to a powder.
• Add to the pot.
• Repeat.
• Add the chocolate to the pot along with the salt and remaining chicken stock.
• Simmer over low heat for 45 minutes.
• Remove from heat and let cool for 30 minutes, then strain.
• Tear the poultry into bite-size pieces (discard bone, skin and fat) and heat in the mole sauce just until warm.
• Serve with rice or Tostada Mix.
• TOSTADA Mix: Toss the cabbage, radishes and cilantro in a large bowl.
• Whisk together the garlic, salt, lemon juice, vinegar, brown sugar, cumin, red pepper flakes and olive oil until emulsified.
• Add half of the dressing to the slaw and toss.
• Taste, and add more dressing if desired.
• To serve tostaditas or tostadas: Place a couple of heaping tablespoons of chicken (or turkey or duck) mole on a crisped tortilla and top with slaw.
• Garnish with a sprinkling of feta cheese.