Chicken Tostadas
If you want to add more Mexican recipes to your recipe box, Chicken Tostadas might be a recipe you should try. Watching your figure? This gluten free recipe has 699 calories, 47g of protein, and 39g of fat per serving. For $3.1 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up avocado, fresh cilantro leaves, radishes, and a few other things to make it today. It works well as a rather pricey main course. 11 person have tried and liked this recipe. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 25 minutes. With a spoonacular score of 74%, this dish is good. Chicken Tostadas, Chicken Tostadas, and Chicken Tostadas are very similar to this recipe.
Servings: 4
Preparation duration: 25 minutes
Ingredients:
1 avocado, halved, pitted and peeled
Mexican sour cream or regular sour cream, for drizzling
1 cup crumbled queso fresco or mild feta cheese
1/2 cup packed fresh cilantro leaves
1 tablespoon fresh lemon juice
2 cups finely shredded lettuce
8 radishes, thinly sliced
1 medium red onion, thinly sliced into rings
1 cup refried beans, warmed
Salt and freshly cracked black pepper
1 serrano chile
4 cups cooked chicken, shredded
8 ounces tomatillos, husked, rinsed and coarsely chopped
8 tostadas
Equipment:
blender
bowl
Cooking instruction summary:
Watch how to make this recipe. Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.; Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.
Step by step:
1. Watch how to make this recipe.
2. Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese.
3. Drizzle with sour cream, top with a dollop of salsa, and serve.;
4. Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste.
5. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.
Nutrition Information:
covered percent of daily need
