Chicken Tostadas with Green Salsa & Chipotle

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    soft corn tortillas

  • vegetable oil, for frying

  • 450

    g/1 lb skinned, boned chicken breast or thigh, cut into strips or small pieces

  • 250

    ml/8 fl oz chicken stock

  • 2

    garlic cloves, finely chopped

  • 400

    g/14 oz reFried beans

  • large pinch of ground cumin

  • 225

    g/8 oz grated cheese

  • 1

    tbsp chopped fresh coriander

  • 2

    ripe tomatoes, diced

  • handful of crisp lettuce leaves, such as romaine, shredded

  • 4-6

    radishes, diced

  • 3

    spring onions, thinly sliced

  • 1

    ripe avocado, pitted, peeled, diced or sliced and tossed with lime juice soured cream, to taste

  • 1-2

    canned chipotle chillies in adobo marinade

Directions

To make the tostadas, fry the tortillas in a small amount of oil in a non-stick frying pan until crisp. Set aside. Place the chicken in a saucepan with the stock and garlic. Bring to the boil, then reduce the heat and cook for 1-2 minutes, or until the chicken begins to turn opaque. Remove the chicken from the heat and let stand in its hot liquid to cook through. Heat the beans in a separate saucepan with enough water to form a smooth puree. Stir in the cumin and keep warm. Reheat the tostadas under a preheated medium grill, if necessary. Spread the hot beans on the tostadas, then sprinkle with the cheese. Lift the cooked chicken from the liquid and divide between the tostadas. Top with the coriander, tomatoes, lettuce, radishes, spring onions, avocado, soured cream and a few strips of chipotle. Serve immediately.

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