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Suggest a better description1.Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
2. Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion and half of cilantro.
3.Puree tomato mixture in a blender along with one or both roasted serranos( to taste) and 1 teaspoon salt until smooth( use caution when blending hot foods.) Transfer puree to a bowl and stir in chicken.
4. Heat the remaining 1/2 cup oil in a heavy medium skiller over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing the tongs or immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
5. Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tortillas and dollop with crema.
6.Mound lettuce mixture on top and sprinkle with cheese.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 34 | ||
Calories from Fat: 18 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.5mg | 2 % | |
Sodium 14.2mg | 0 % | |
Potassium 70.6mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.1g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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