Chicken Tostadas

I didn’t have to think twice about trying this recipe out because I am so in love with Latin American Food right now, I think it anything that I can eat with a Margarita makes me happy! 😉
This crunchy yummy chicken dish will soon be one of your favorite because it is easy to pull together and makes the whole family happy because they can add what ever ingredients they want to make it their own.  If you are short on time pick up a rotisserie chicken to replace chicken breasts.
Tostada initially has its origin in the need to avoid waste when tortillas went stale, no longer fresh enough to be rolled into tacos, but still fresh enough to eat. The old tortilla is submersed into boiling oil until becomes golden, rigid and crunchy, like a traditional slice of toast bread (hence the reason of its name).
INGREDIENTS:
  • 1 medium white onion
  • 7 roma 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
  • 4-5 boneless, skinless chicken breasts
  • favorite chicken seasoning (I used McCormick’s Mojo Lime Seasoning Mix- I LOVE IT!)
  •  corn tostados
  • 1  can refried beans, heated
  • 1 avocado, halved, pitted, and peeled
  • 1/2 cup sour cream
  • 1 cup grated queso fresco
  • 1 lime, quartered

Preheat oven to 325 degrees.  Season chicken breasts and place chicken breasts on broiler pan.  Bake for 45 minutes.

Remove chicken from oven and increase oven temperature to broil.

Cut half of onion into 3/4-inch wedges, then chop remainder.  Place chopped onion in bowl with radishes, lettuce and 1/2 of the cilantro.

Toss onion wedges, 6 tomatoes, garlic, and whole chiles with 2 tablespoons oil in a pan lined with foil, spreading in 1 layer.
Broil about 4 inches from heat until softened and charred, 10 to 15 minutes.

While veggies cook, slice cooled chicken into slivers and add to large bowl.

When veggies are finished take foil and roll up with vegetables inside and place foil in blender, shake oil and veggies out of foil and into blender.


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). About 1 minute.

Transfer purée to a bowl with chicken and add remaining cilantro, and salt to taste.

Place beans in bowl and heat to your liking

Chop remaining tomato and avocado and wedge your lime.
Spread tortillas thickly with heated refried beans, then top with chicken mixture, onion mix, cheese, avocado, diced tomato and a dollop of sour cream.  Or however you like it!

Serve with: Margaritas!!

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Categories: Chicken Dish

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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