Tostadas Salsa Verde Food

TOSTADAS SALSA VERDE

Tostadas Salsa Verde image

These tostadas are a quick and tasty Mexican supper for any time. If the pepper jack cheese is too spicy, use regular Monterey Jack or cheddar.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 30m

Number Of Ingredients 9

Ingredients

4 (6-inch) flour tortillas
3 ounces shredded (3/4 cup) pepper Jack cheese
2 1/2 cups (10 ounces) shredded chicken breasts, from Poached Chicken Breasts and Chicken Broth
1 cup jarred green salsa, plus more for serving (optional)
1/4 cup chopped, plus 2 tablespoons cilantro
1/4 teaspoon ground cumin
1 cup shredded iceberg lettuce
3 plum tomatoes, diced
1/4 cup sour cream

Steps:

Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes.
Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro, and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.
Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired.

Nutrition Facts : Calories 388 g, Fat 15 g, Protein 35 g

TOSTADAS

Tostadas image

Like flying saucers, just pick them up and eat! Another of Michael's Mexican dishes. As with the burritos, Michael puts meat on his, I prefer no meat.

Provided by Sweetiebarbara

Categories Lunch/Snacks

Time 30m

Yield 3 Tostadas, 3 serving(s)

Number Of Ingredients 9

Ingredients

3 (6 inch) corn tortillas
1 teaspoon peanut oil
3 tablespoons refried beans
3 kalamata olives (sliced)
3 teaspoons stuffed green olives (sliced)
3 tablespoons salsa
3 teaspoons onions (diced)
3 ounces cheddar cheese (grated)
1 cup iceberg lettuce (thinly sliced)

Steps:

Fry tortillas in skillet in oil until crisp.
Take off heat and spread on beans.
Return to skillet and add olives, salsa, onions, and cheese.
When cheese melts, serve onto plate and top with lettuce.

Nutrition Facts : Calories 212.8, Fat 12.3, SaturatedFat 6.5, Cholesterol 31.1, Sodium 473, Carbohydrate 16.8, Fiber 3.3, Sugar 1.9, Protein 10.1

SHRIMP TOSTADAS WITH AVOCADO SALSA

Shrimp Tostadas With Avocado Salsa image

This is a Taste of Home recipe from 2009 submitted by Karen Gulkin of Greenley, Colorado. I did not have prepared tostada shells, so I used corn tortillas that I pan fried. hope you enjoy!

Provided by Docs Mom

Categories Mexican

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium avocado, peeled and chopped, divided
1 tablespoon water
3 teaspoons lime juice, divided
2 teaspoons blackened fish seasoning, divided
1 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained, divided
1 small navel orange, peeled and chopped
1/4 cup red onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon fresh cilantro, minced
6 tostado shells
1 cup reduced-fat Mexican cheese blend, shredded
1 lb large raw shrimp, peeled and deveined

Steps:

In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside.
For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada shells; serve with salsa.

CHICKEN TOSTADAS

Chicken Tostadas image

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Ingredients

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

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.

CHICKEN SALSA VERDE

Chicken Salsa Verde image

Provided by Bobby Flay

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Four 6-ounce chicken thighs, boneless and skinless, at room temperature
2 tablespoons plus 4 teaspoons canola oil
4 teaspoons kosher salt, for seasoning
2 teaspoons freshly ground black pepper
5 cloves garlic, crushed with sprinkle of salt
2 anchovies in oil, drained, finely chopped
1 cup fresh flat-leaf parsley
1/4 cup fresh chives
1/4 cup fresh tarragon leaves
1 tablespoon lemon zest
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.

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HUEVOS RANCHEROS BREAKFAST TOSTADAS WITH AVOCADO SALSA ...

Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde Healthy Food Recipes
From healthyfoodrecipiesx.blogspot.com

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TOSTADA SALAD WITH SALSA VERDE - VEGOUTWITHRFS.ORG

Pulse until chunky. Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside. Place beans in a medium mixing bowl and smash with a fork. Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese.
From vegoutwithrfs.org

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TOSTADAS SALSA VERDE | RECIPES, TOSTADAS, EVERYDAY FOOD

Oct 4, 2015 - These tostadas are a quick and tasty Mexican supper for any time. If the pepper jack cheese is too spicy, use regular Monterey Jack or cheddar. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.com

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SALSA VERDE CHICKEN TOSTADAS | RECIPE | MEXICAN FOOD ...

Jun 20, 2014 - Salsa Verde Chicken Tostadas – Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada and topped with melted cheese
From pinterest.ca

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TOSTADAS – TEACH GROW SOW

6 tostadas (this is the name of both the dish and the crispy tortilla that makes its base) 5 ounces refried beans. Queso quesadilla cheese (yes, that’s really the name of it) Onion. Green bell pepper. Black olives. Olive oil. 1/2 avocado. salsa verde. Queso fresco OR sour cream OR plain whole milk Greek yogurt. lettuce (bottom of romaine or ...
From teachgrowsow.com

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BEST POSSIBLE SALSA VERDE ROOSTER (GRADUAL COOKER OR RAPID ...

Salsa Verde Rooster. Rooster tenderloins or rooster breasts are simmered in jarred salsa verde with cumin and spices for the very best rooster ever! This makes simple shredded rooster, an ideal base for rooster tostadas, over cilantro lime rice, in tacos, as a filling for enchiladas, no matter!Right here’s my rooster verde tostada recipe!
From travel-news.net

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TOSTADA RECIPES | ALLRECIPES

Tostadas are delicious stacks of toppings on crispy, flat, corn tortillas. Spread a layer of refried beans, then a layer of delicious shredded beef, and add other layers of lettuce, cheese, chopped tomatoes and your favorite salsa or other toppings, and enjoy! This recipe is customizable for your family's tastes!
From allrecipes.com

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280 TOSTADAS IDEAS | TOSTADAS, MEXICAN FOOD RECIPES, RECIPES

Jul 21, 2018 - Explore Julie Donnell's board "Tostadas", followed by 443 people on Pinterest. See more ideas about tostadas, mexican food recipes, recipes.
From pinterest.ca

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CHEESY CHORIZO TOSTADAS WITH SALSA VERDE & QUICK PICKLED ...

MAKE THE SALSA VERDE: Put all salsa ingredients into a blender or food processor and blend until creamy and smooth. Taste and add more salt if needed. This salsa makes about 2 cups and the leftovers are great on tacos, eggs or even just for dipping! Store in the fridge while making the tostadas ; MAKE THE CHEESY CHORIZO: Place a heavy bottomed skillet or pan on medium …
From caciquefoods.com

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