Grilled Chicken Tostadas
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 296
- Total Fat
- 23
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 33
- Sodium
- 312
Ingredients
1/2 cup vegetable oil
4 large corn tortillas
Salt
1 whole boneless, skinless chicken breast, pounded flat and thin
1 clove garlic, chopped
1 teaspoon oregano
1 teaspoon chili powder
Juice of a lime
1 tablespoon olive oil
Refried beans:
1 tablespoon vegetable oil
1/2 onion, finely chopped
1 can black, pinto or red beans, drained and rinsed
1/4 cup water
Toppings:
Shredded lettuce
Chopped tomatoes
Chopped red onion
1 cup grated Monterey jack
Cilantro leaves
Creamy salsa:
1/2 cup salsa
3/4 cup sour cream
Directions
- In a large skillet heat oil over medium high heat. Carefully place corn tortilla in hot oil and fry until crisp, flipping the tortilla once. Remove to a paper towel to drain. Season with salt. Cook off remaining tortillas.
- In a glass dish combine chicken, garlic, lime juice, chili powder, oregano and olive oil. Let chicken marinate for 15 minutes.
- Heat oil in a heavy saucepan and cook onions until tender. Add beans and water and bring to a simmer. Stir beans and stir occasionally. Beans are done when they begin to clump together in one mass. Season with salt and pepper.
- Heat grill, broiler or cast iron grill pan and cook chicken breasts for 4 minutes per side or until cooked through. Slice chicken in thin slices and keep warm. In a small bowl mix together the salsa and sour cream and chill. To assemble tostado: Evenly layer beans, lettuce, tomatoes, chicken slices, red onion, cheese, and cilantro on top of each tostado (crisped tortilla) and serve immediately. Garnish with creamy salsa and cilantro.