How To Make Chicken Tostadas Food

CHICKEN TOSTADAS

Steps:

• Place tortillas on ungreased baking sheets; spritz both sides with cooking spray. Place on ungreased baking sheets. Bake at 350° for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside. , In a food processor, process the beans until smooth. In a large saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. , Sprinkle chicken with remaining chili powder and cumin. In a large skillet coated with cooking spray, cook chicken over medium heat for 5 minutes or until chicken juices run clear, stirring constantly. , Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350° for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.

CHICKEN TOSTADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
• Bake in the preheated oven until crispy, 10 to 15 minutes.
• Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.

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

CHICKEN TINGA TOSTADOS

Steps:

• Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
• Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
• Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
• To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

SHREDDED CHICKEN TOSTADAS

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

SHREDDED CHICKEN FOR TOSTADAS (TINGA)

Steps:

• Place chicken breasts in large pot and add water to cover. Add salt.
• Turn water up to boiling and let simmer until chicken is cooked through.
• Once chicken is cooked, remove from pan and shred. Set aside.
• Heat med-large skillet with oil. Add halved tomatoes and cook about 5-10 minutes.
• Remove tomatoes from skillet and place in blender. Add chipotles to blender with tomatoes (for mild taste only use 1-2 chipotles, add more for more heat).
• Add 1 cup water to blender and about 1 tsp salt. Blend and set aside.
• Place sliced onion in skillet. Cook about 5 minutes. Add salsa to skillet; mix well.
• Mix chicken and salsa together and serve warm on tostadas.

CHICKEN TOSTADAS

Steps:

• Place chicken in a gallon size zip-lock bag with all the marinade ingredients. Press all air out of bag.
• Place in a bowl in refrigerator for at least 4 hours, turning bag occasionally.
• Take meat out of refrigerator 20 minutes before cooking.
• Take out meat and discard marinade.
• These can either be cooked on the grill or under the broiler.
• Cook chicken 4 to 5 minutes per side. Transfer chicken to cutting board and let rest for 5 minutes before cutting it into 1/2" strips.
• Lightly brush tortillas with vegetable oil.
• If using grill, grill on each side until they turn slightly brown, about 1 minute.
• Add cheese to browned side while other side is browning on grill.
• If using broiler put cheese on tortilla just until cheese melts.
• Serve by layering tortillas with shredded lettuce, chicken strips, remaining cheese and any additional toppings.

BUFFALO CHICKEN TOSTADA

Steps:

• Mix dressing and wing sauce in medium bowl. Add chicken; toss to evenly coat.
• Spread tostada shells with beans; cover with salad greens and chicken mixture.
• Top with remaining ingredients.

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.