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Yield: 4
SMF Kitchen
@smfchicken
00:10
Prep
00:20
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Tostadas
Cooking spray
12
Mini corn tortillas (street taco size)
1 1/2 lbs
Springer Mountain Farms Boneless Skinless Breasts, cut into small chunks
2 cloves
Garlic, minced
3 tablespoons
taco seasoning*
1/2 cup
Pinto beans or black beans, rinsed and drained
1/3 cup
Salsa (verde or regular)
1/4 cup
Fresh cilantro, washed and roughly chopped
1/4 cup
Low-fat Mexican blend shredded cheese
1/2 cup
Tomato, diced
1
Avocado, diced
2 teaspoons
Lime juice
Salt and pepper, to taste
- Preheat oven to 425°F and spray a baking sheet with cooking spray.
- Place tortillas on pan, lightly spray each tortilla top with cooking spray, and bake until crisp, about 8-10 minutes.
- In a large non-stick skillet, brown chicken breast chunks.
- Add garlic and cook for an additional minute.
- Spread taco seasoning over meat, stirring constantly for another minute, (Add 2 tablespoons of water if seasoning on meat looks too dry.) and set aside for assembly.
- In a small bowl, add beans and salsa and mash together with a fork until combined well.
- In another bowl, toss avocado pieces, diced tomato, cilantro and lime juice together, adding salt and pepper as needed.
- Assemble tostadas by spreading a spoonful of beans over each tortilla, topping with a spoonful of chicken and then sprinkling with a pinch of the shredded cheese.
- Bake tostadas until cheese melts, about 3 minutes.
- To serve, top with avocado and tomato mixture and a wedge of lime.
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Yield: 4
00:10
Prep
00:20
Cook
00:30 Total Time
Ingredients
Directions
Chicken Tostadas
Cooking spray
12
Mini corn tortillas (street taco size)
1 1/2 lbs
Springer Mountain Farms Boneless Skinless Breasts, cut into small chunks
2 cloves
Garlic, minced
3 tablespoons
taco seasoning*
1/2 cup
Pinto beans or black beans, rinsed and drained
1/3 cup
Salsa (verde or regular)
1/4 cup
Fresh cilantro, washed and roughly chopped
1/4 cup
Low-fat Mexican blend shredded cheese
1/2 cup
Tomato, diced
1
Avocado, diced
2 teaspoons
Lime juice
Salt and pepper, to taste
- Preheat oven to 425°F and spray a baking sheet with cooking spray.
- Place tortillas on pan, lightly spray each tortilla top with cooking spray, and bake until crisp, about 8-10 minutes.
- In a large non-stick skillet, brown chicken breast chunks.
- Add garlic and cook for an additional minute.
- Spread taco seasoning over meat, stirring constantly for another minute, (Add 2 tablespoons of water if seasoning on meat looks too dry.) and set aside for assembly.
- In a small bowl, add beans and salsa and mash together with a fork until combined well.
- In another bowl, toss avocado pieces, diced tomato, cilantro and lime juice together, adding salt and pepper as needed.
- Assemble tostadas by spreading a spoonful of beans over each tortilla, topping with a spoonful of chicken and then sprinkling with a pinch of the shredded cheese.
- Bake tostadas until cheese melts, about 3 minutes.
- To serve, top with avocado and tomato mixture and a wedge of lime.
