Chicken Tostadas
Spice up your dinner with this delicious chicken tostada recipe is sure to be a success!
Prep time: 25 mins
Total time: 50 mins
Yields: 4 servings
– 5 tbsp. neutral oil, divided
– 1 large white onion, one-half finely chopped, one-half thinly sliced
– 1 tsp. ground cumin
– 3 tsp. kosher salt, divided
– 1 tsp. freshly ground black pepper, divided
– 2 (15.5-oz.) cans black beans, rinsed and drained
– 2 c. low-sodium chicken broth, divided
– 2 tbsp. fresh lime juice
– 4 cloves garlic, finely chopped
– 1 jalapeño, finely chopped (optional)
– 1 (4-oz.) can diced green chile peppers
– 4 c. shredded rotisserie chicken
– 1/2 c. chopped cilantro leaves, plus more for serving
– 8 store-bought tostadas (deep-fried flat corn tortillas)
– 3 c. shredded romaine
– 1 avocado, sliced
– 1 c. crumbled queso fresco or cotija cheese
– Lime wedges, for serving
Directions
In a large skillet over medium-high heat, heat 3 tbsp. oil. Add finely chopped onion, cumin, 1 1/2 tsp. salt, and 1 tsp. black pepper. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add beans and 1 c. broth and cook, stirring occasionally, until most liquid has reduced, 5 to 7 minutes. Continue to cook, using a potato masher or fork to smash beans, until smooth, 3 to 5 minutes. Remove from heat and stir in lime juice.
Meanwhile, in a medium pot over medium heat, heat remaining 2 tbsp. oil. Add sliced onion and remaining 1 1/2 tsp. salt and 1 tsp. black pepper. Cover and cook, stirring occasionally, until onions have softened slightly, 3 to 5 minutes. Add garlic and jalapeño, if using, and cook, stirring, until fragrant, about 1 minute. Stir in green chiles and remaining 1 c. broth. Increase heat to medium-high and cook, stirring occasionally, until reduced by half, 5-7 minutes. Stir in chicken until warmed through. Remove from heat and stir in cilantro.
Top tostadas with bean mixture, chicken mixture, romaine, avocado, and queso fresco. Garnish with more cilantro. Serve with lime wedges alongside.
