CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 main course servings
Number Of Ingredients 30
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.
CRISPY BEEF TOSTADAS
These are delicious and so easy to make! They remind me of Navajo Tacos that my mom made when I was growing up. The texture of the tostada is so thick and delicous- very filling. We love all the recommended toppings listed. We usually don't have all on hand. I've also substituted leftover shredded beef for the ground beef and they were delicious too! I make these a couple times a month. Enjoy!
Provided by Delish
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, combine flour and baking powder; add milk and form a soft dough. Knead until mixed thoroughly. Cover and let rest 30 minutes.
- Meanwhile, brown beef and garlic in large skillet until meat is no longer pink; drain well.
- Add chilies, taco seasoning, salt and pepper if desired, and water. Simmer uncovered for 10 minutes.
- Stir in beans and heat through; keep warm.
- In a deep fat fryer or skillet, preheat oil to 375.
- Separate dough into 6 equal portions. Roll over lightly floured surface into a 7 inch circle.
- Fry tostadas in hot oil until golden, turning once; drain on paper towels.
- Immediately top each tostada with meat mixture and desired toppings.
Nutrition Facts : Calories 501.1, Fat 14.8, SaturatedFat 6, Cholesterol 64.6, Sodium 828.7, Carbohydrate 64, Fiber 6, Sugar 0.9, Protein 26.6
CRISPY TURKEY TOSTADAS
Steps:
- Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think-crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapenos, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.;
- Position racks in the upper and lower thirds of the oven; preheat to 375degreesF. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.
- NUTRITION INFORMATION: Per serving: 397 calories; 15 g fat (5 g sat, 7 g mono); 86 mg cholesterol; 34 g carbohydrate; 33 g protein; 8 g fiber; 621 mg sodium; 709 mg potassium. Nutrition bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv). 2 Carbohydrate Servings Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat
- TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris;
CRISPY TURKEY TOSTADAS
Make and share this Crispy Turkey Tostadas recipe from Food.com.
Provided by Your Sangoma
Categories < 60 Mins
Time 40m
Yield 8 tostadas, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
- 2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
- 3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
- 4. Mash avocado in a bowl. Stir in salsa, sour cream, and cilantro until combined.
- 5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce, and cheese.
Nutrition Facts : Calories 439.9, Fat 19.1, SaturatedFat 6.1, Cholesterol 95.3, Sodium 277.3, Carbohydrate 29.5, Fiber 7.9, Sugar 5.2, Protein 39.2
CRISPY TURKEY TOSTADAS
Recipe from Eating Well. Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think-crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.
Provided by landlocked 2
Categories Chicken Breast
Time 1h10m
Yield 8 tostadas, 4 serving(s)
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 375°F.
- Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
- Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
- Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
- To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.
CRISPY TOSTADAS
Spicy jalapeño-flavor VELVEETA kicks the taste of these delicious refried bean tostadas up a notch.
Provided by My Food and Family
Categories Recipes
Time 17m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spread tostada shells with beans; top with peppers and VELVEETA.
- Bake 5 to 7 min. or until filling is heated through and VELVEETA is melted.
- Top with lettuce and salsa.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 840 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 4 g, Protein 9 g
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