Grilled Chicken Tostados
Votes: 4
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 600, total fat 44 G., saturated fats G., proteins 22 G., carbohydrates 38 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 600, total fat 44 G., saturated fats G., proteins 22 G., carbohydrates 38 G., fiber G., cholesterol mg, sodium mg, sugar G.
The Mexican appetizer tostadas differs from tacos in that the vegetables and meat are layered on a crispy, fried tortilla. Typically, tostadas are made with tortillas that are no longer fresh enough for tacos, but it's still too early to throw them away. You can fry corn tortillas yourself to make them crispy, or buy ready-made tostadas, which resemble large corn chips. Top the tortilla with fried bacon, onions, and grilled chicken in tomato sauce, add fresh cabbage, and slices of ripe avocado. You'll truly enjoy this delicious appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 slices bacon, chopped
- 2 onions, thinly sliced
- 1 can (400g) canned tomatoes, roasted, diced or chopped
- 300 g of grilled chicken, skinless and shredded
- 1 chipotle pepper in adobo sauce, chopped + 1 – 2 tablespoons adobo sauce
- 1/4 tsp ground cumin
- 2 cups shredded cabbage mix
- Juice of half a lime
- 8 crispy corn tortillas (tostada)
- 0.5 cup sour cream
- 1 avocado, chopped
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Recipes with similar ingredients: bacon, onions, tomatoes, chicken, chipotle peppers in adobo sauce, cumin, salad mix, lime juice, tortilla, sour cream, Avocado
Cooking the dish according to the recipe:
- In a large skillet over medium-high heat, cook the bacon for 5–6 minutes, until crisp. Add the onion and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, until golden brown, about 10 minutes.
- Meanwhile, puree the tomatoes in a blender. Transfer them to the pan. Add the chicken, chipotle sauce, adobo sauce, and cumin. Cook for 1–2 minutes to warm through. If the sauce is too thick, add 1/4 cup water. Season with salt and pepper.
- In a medium bowl, toss the cabbage with lime juice, 1/4 teaspoon salt, and a pinch of black pepper. Warm the corn tortillas according to package directions.
- Place the chicken and cabbage on the tortillas. Dissolve 1–2 tablespoons of water in the sour cream and drizzle over the tostadas. Top with slices of avocado.
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