Grilled Chicken Tostadas Food

GRILLED CHICKEN TOSTADAS

Steps:

• Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate.
• Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool.
• Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips.
• Brush onions with oil; grill until browned, about 3 minutes per side. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.

CHICKEN TOSTADA RECIPE WITH GRILLED CHICKEN

Steps:

• Heat oil in a large frying pan over medium-high heat.
• Add onions, bell pepper and jalapeno, stir and cook until tender.
• Remove from the pan and set aside.
• Add chicken and diced green chilies to the same pan and heat over medium heat.
• Cook for 5-7 minutes or until heated through.
• Heat refried beans in a small pot over medium heat.
• Spread a thin layer of beans onto each tostada.
• Sprinkle with shredded cheese, then top with chicken and then onions and peppers.
• Top with additional desired topping and enjoy.

CHICKEN TOSTADAS

Steps:

• Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.;
• Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.

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.

GRILLED CHICKEN TOSTADAS

Steps:

• Heat grill to med high heat
• Place corn on grill for 10-20 minutes until blackened, or tender, turning occasionally; remove from grill.
• Add the chicken and 1/4 cup of zesty Italian dressing in a bowl set in the fridge for 30 minutes. Meanwhile blended remaining dressing and avocados in a blender until smooth.
• Grill chicken on med high heat and cook until no longer pink and has a great grill mark patterning..Let cool for 5 minutes, slice chicken set aside..
• Remove corn from cob, Combine chilies, corn and chicken. Place tostadas o grill with cheese and heat until cheese is melted. Remove from heat and top with chicken mixture and avocado sauce.

GRILLED-CHICKEN TOSTADAS WITH TOMATILLO-CILANTRO SALSA

Steps:

• Smashed Kidney Beans: Heat oil in a saucepan over medium-high. Add onion; cook until translucent, about 4 minutes. Add coriander, chipotle in adobo, and 1/2 teaspoon salt; cook 30 seconds more. Add cinnamon, beans with liquid, and broth; bring to a boil and cook, stirring occasionally, until reduced and thickened slightly, about 5 minutes more. Remove from heat.
• Smash beans with a fork or potato masher until creamy and spreadable, leaving some intact. Let cool until warm but no longer hot before serving (if beans are too hot, tostada shells will become soft), or refrigerate in an airtight container up to 5 days (return to room temperature before serving). (Makes 2 1/4 cups.)
• Tostadas: Heat a large skillet (preferably cast iron) over high. Add tomatillos, onion, garlic, and jalapenos in a single layer and cook, turning a few times, until blistered in places, about 5 minutes. Let cool slightly, then transfer to a blender with 1 cup packed cilantro leaves and stems, broth, lime juice, and 3/4 teaspoon salt. Puree until smooth.
• Season chicken with salt and pepper. Return skillet to medium-high heat; swirl in oil. Add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Add 2 cups salsa (reserve the rest); reduce heat to medium-low and simmer, turning chicken a few times, until just cooked through and salsa has thickened and darkened slightly, 5 to 7 minutes. Remove from heat; let cool 10 minutes. Using 2 forks, shred chicken in skillet into bite-size pieces, tossing to evenly coat.
• Spread 2 tablespoons smashed beans onto each tostada shell. Top with shredded-chicken mixture, avocado, crema, cabbage, remaining salsa, and more cilantro; serve with lime wedges.

ZESTY GRILLED CHICKEN BREAST TOSTADAS

Steps:

• Heat grill to medium heat.
• Reserve 2 Tbsp. dressing for later use.
• Grill chicken 12 min. or until done (165ºF), turning occasionally and brushing with remaining dressing for the last few minutes. Meanwhile, mix mayo and reserved dressing until blended.
• Remove chicken from grill; let rest 5 min., loosely covered with foil. Chop chicken. Place on tostada shells; top with onions, cilantro and mayo mixture.

GRILLED CHICKEN TOSTADAS

Steps:

• Place chicken in a gallon size ziplock bag and add all the marinade ingredients. Press air out and seal. Turn bag to coat the chicken and refrigerate for at least 4 hours (preferrably overnight), turning the bag occasionally. Remove meat from the refrigerator 20 minutes before grilling.
• Over medium high coals, grill chicken for 5 minutes on each side or until done.
• Transfer chicken to a cutting board to rest for 5 minutes before cutting into strips.
• Lightly brush both sides of tortillas with vegetable oil. Grill on both sides for about one minute. Before removing from grill, sprinkle with cheese.
• To serve, layer with shredded lettuce, chicken strips, remaining cheese and any additional ingredients.