Coriander Chicken Tostadas With Refried Beans And Grilled Fennel Food

CHICKEN TOSTADAS

Chicken Tostadas image

Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of flavor-crunchy, creamy, luscious-you'll see why.

Provided by Shelley Wiseman

Categories Bean Cheese Chicken Onion Poultry Tomato Kid-Friendly Quick & Easy Dinner Lunch Radish Cilantro Tortillas Lettuce Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 medium white onion
1 pound tomatoes, quartered
2 large garlic cloves
1 or 2 fresh serrano chiles, stemmed
1/2 cup plus 2 tablespoon vegetable oil, divided
3 cups shredded iceberg lettuce
6 large radishes, halved and sliced
1/2 cup chopped cilantro, divided
1 rotisserie chicken, meat coarsely shredded (4 cups)
6 (6-inch) corn tortillas
1 (1-pound) can refried beans, heated
1 avocado, halved, pitted, and peeled
1/2 cup Mexican crema or sour cream
1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata
Accompaniments: sliced serranos; lime wedges

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

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