Chicken Tostados

>> Monday, July 18, 2011

The name of this recipe is simply Chicken Tostado, but they are so much more than your ordinary, run of the mill chicken tostado. Maybe a better name would have been Super Awesome, Totally Tubular Chicken Tostados or Chicken, Black Bean and Guacamole Tostados with a Sour Cream-Lime-Cilantro Sauce, but those were both a little too long for me.

Anyway, this was a fun, casual dinner that was still delicious. And everyone really liked it, including Finley, which is always a good thing. Because I used a rotisserie chicken and a good quality store bought guacamole, the dinner came together quickly too.

Chicken Tostados
a Baking and Eggs original

8 tostado shells
1 (14.5-oz) can of black beans, drained and rinsed
1 1/2 - 2 cups Mexican blend shredded cheese
2 chicken breasts, cooked and shredded
1/2 cup regular or chipotle salsa
1 (7-oz) package prepared guacamole (or make your own)
4 oz sour cream
1/2 lime, zest and juice
1/3 cup cilantro
salt and pepper, to taste

Preheat oven to 350 degrees. On a large (or two smaller ones) baking sheet, spread out tostado shells in a single layer. Divide black beans evenly between the shells. Top beans with cheese. Bake for 10 minutes, or until cheese is melted and shells are crisp.

Meanwhile, in a small bowl, combine shredded chicken and salsa. Set aside.

In another bowl, stir to combine sour cream, lime zest, lime juice, cilantro, salt and pepper. Spoon sour cream mixture into a ziplock bag. Set aside.

Remove tostados from oven. Top them with even amounts of guacamole. Mound chicken on top of guacamole. Snip one corner of the ziplock bag and drizzle sour cream mixture over chicken and serve.


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