Chickpea Chipotle Tostadas Food

CHIPOTLE BEEF TOSTADAS

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.
• Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
• Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
• Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.

SPICY CHIPOTLE CHICKEN TOSTADAS

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.

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.

CHIPOTLE CHICKEN TOSTADAS

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.