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Too Hot to Cook? Try These Easy Chicken Tostadas

It has been very hot, humid and sticky here the last few days, making it so that the last thing you feel like doing is standing in front of the stove or oven and cooking a detailed meal. It is days just like this that are perfect for a nice rotisserie chicken and doing something different and inventive with it, like this recipe from Marcella Valladolid of the Food Network for easy chicken tostadas. Tostadas are simply deep fried tortillas, so you can make these yourself if you like but I have also seen them available in some stores. You can use tostadas, a rotisserie chicken, a can of refried beans and your favorite store-bought salsa or make your own tomato salsa or try the recipe for a tomatillo avocado salsa included with this recipe.

Chicken Tostadas

8 tostadas

1 cup refried beans, warmed

4 cups cooked chicken, shredded

2 cups finely shredded lettuce

1 red onion, thinly sliced into rings

8 radishes, thinly sliced

1 cup crumbled queso fresco or other mild cheese

Sour cream or Mexican sour cream (crema) for drizzling

Tomatillo-Avocado Salsa:

8 ounces tomatillos, husked, rinsed and coarsely chopped

1 avocado, halved, pitted and peeled

1/2 cup packed fresh cilantro leaves

1 Serrano chile

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper

For the tostadas, spread the tostadas with the refried beans. Top the tostadas with the shredded chicken, shredded lettuce, red onion rings, sliced radishes and the cheese. Drizzle the top of each tostada with some of the sour cream, top each with a dollop of salsa, and serve.

For the tomatillo-avocado salsa, combine the tomatillos, avocado, cilantro leaves, Serrano chile, and the lemon juice together in a blender and puree the mixture until it is smooth. Season the salsa with salt and pepper to taste. Transfer the salsa to a serving bowl, cover and refrigerate for up to 2 hours or until you are ready to use it.

This is a very easy meal that you can put together with mainly leftovers and have it ready in just a few minutes. Use leftover chicken or a rotisserie chicken and you can even just use leftover beans instead of making refried beans if you want to. you canalways include other fresh vegetables on the tostadas if you like as well and the salsa has great flavor of its own and is great for chips or as a side dish to this meal or others. We’ll be making this one again during the summer for sure.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on July 3, 2014 in Beans, Cooking, Dinner, Poultry

 

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Fiesta Week Part 3 – Cabbage Slaw and Refried Beans

Now that you have some good taco recipes from chorizo tacos and chicken tacos, you need to have some good ides to go along with the tacos. Of course guacamole and salsa are always good choices and are pretty easy to make on your own at home. There are also a number of quality store-bought salsas and guacamole if there are some that you  like in particular and don’t have the time or energy to make them yourself. Personally, I always like the homemade better since you have more control over the ingredients and can make it just how you and your family like it the best. Anyway, I wanted to make a few different side dishes that could go well either right on the tacos themselves or right along side of them. Of course, I needed to have a classic refried beans recipe and I decided to use this one that I found on Food Network’s website from Ellie Krieger. It is very simple and can be done in minutes.

Refried Beans

1 tablespoon olive oil

1/2 medium onion, diced

2 cloves garlic, minced

1 teaspoon chili powder

1 (15-ounce) can pinto beans, drained and rinsed

2/3 cup chicken broth, plus more if needed

Salt and pepper

2 tablespoons chopped fresh cilantro leaves

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until the onions are tender, about 3 minutes. Stir in the garlic and the chili powder and cook for 1 minute. Stir in the beans and the chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon or potato masher, adding more chicken broth to moisten the beans if necessary. Season the beans with salt and pepper, to taste. Stir in the cilantro leaves and serve.

The beans are very tasty and take no time at all to make. You could really do this with any type of beans that you like the best. I think black beans would be great for this well. The beans added great texture to the tacos overall and make a good side dish not just for tacos or other Mexican meals, but for things like chicken or pork entrees as well.

I also wanted to make a quick slaw to go along with the tacos, but I did not want a typical creamy coleslaw that I often make. I needed something lighter and simpler that people could put on their tacos or right on the side of their meals. This simple vegetable slaw from Bon Appetit fit the bill perfectly and only took a few minutes to make for the meal.

Black Bean and Cabbage Slaw

1 15-ounce can black beans, drained and rinsed

1/2 teaspoon cumin

2 teaspoons olive oil

1 tablespoon fresh lime juice

2 cups coleslaw mix

2 green onions, chopped

1/3 cup chopped fresh cilantro

Place the black beans and the cumin in a small bowl and partially mash the beans. Mix the olive oil and the lime juice together in a medium bowl. Add the coleslaw mix, green onions and cilantro to the oil mixture and toss them well to coat them evenly. Add the beans to the coleslaw and toss to coat. Season the slaw with salt and pepper to taste.

Again, it is a very simple recipe that has a great fresh taste and flavor. This slaw could even be used as a taco filling all on its own if you wanted to go with something as more of a vegetarian option for tacos. All you need to do is heat dome tortillas, spoon the mixture onto the tortillas, add a little cheese and any other toppings you like, and you are good to go. I have actually been eating the slaw with my lunch the rest of the week and have added it into some salad that I made for lunch yesterday for an even better variation on regular salad.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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Posted by on May 8, 2014 in Cooking, Holidays, Salad, Side Dishes

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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