Chicken Tostada Stack, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Chicken Tostada Stack

Cuisine: Mexican
Prep Time: 30 minutes
Servings: 2 serving

The thing I love about tostadas is that they are like a crispy taco and can be layered with any of your favorite savory toppings. I stack mine high and then dig through the layers with another tostada or chips, eating my way to the bottom. My favorite part is that the tostada on the bottom is still crispy, but soft in some spots too.

Ingredients

  • 2 large boneless chicken breasts (poached and finely shredded)
  • 5 Roma tomatoes
  • 1 chipotle pepper in adobo
  • 1 serrano pepper
  • 1 small white onion diced
  • 3 cloves garlic minced
  • 1 cubanelle pepper optional; seeded and diced
  • 1 small red bell pepper diced
  • 3 ounces tomato paste
  • 1 tablespoon cumin ground
  • salt and fresh cracked pepper
  • canola oil

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Directions

  1. In a large pan, heat 2 tablespoons of oil to medium heat, add the onions and cook for 4 to 5 minutes. While the onions are cooking, in the blender, combine the Roma tomatoes, chipotle pepper, serrano pepper, tomato paste, salt and pepper and blend until smooth; set aside.
  2. Add the diced peppers and garlic to the onions, cook for 2 minutes. Add the shredded chicken, tomato sauce from blender, cumin and a pinch of salt and pepper. Cook for a good 20 minutes or more to reduce the sauce. Taste for salt.
  3. Serve as-is, or as a filling for tacos, tostadas, burritos or over a salad. In the pic, I layered guacamole, romaine lettuce, chicken, more guacamole and a drizzle of chipotle dressing on a baked tostada.Serve as-is, or as a filling for tacos, tostadas, burritos or over a salad. In the pic, I layered guacamole, romaine lettuce, chicken, more guacamole and a drizzle of chipotle dressing on a baked tostada.
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