Wednesday, March 13, 2013

Chicken Tostadas with Avocado Salsa

I love tostadas.  It is everything that you love about tacos, on a crunchy base shell.  I think I love tostadas because I love Mexican pizzas at Taco Bell and can't replicate those close enough to make myself happy, so the next best thing is tostadas.

I saw this on Sarah's blog when she first posted them and thought they sounded to die for.  I pinned them and had good intentions to make them, but never did.  I received her for a recipe swap back in early February and made these for the swap, but ended up posting about the amazing Egg Sandwiches with Goat Cheese and Prosciutto instead.

Chicken Tostadas with Avocado Salsa
adapted from A Taste of Home Cooking
1 cup tomato, chopped
1 avocado, peeled and chopped
1/2 cup onion, diced
1 tablespoon cilantro, chopped
1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil
1/2 teaspoon cumin
Salt and pepper to taste
4 fajita-size tortillas
15 oz. can black beans, rinsed and drained
15 oz. can of corn, rinsed and drained
1/2 cup queso fresco, cheddar or Mexican cheese blend
2 cups shredded chicken mixture from Chicken Suiza Pockets, or 2 cups shredded chicken

1) Preheat oven to 350.
2) Combine tomato, avocado, onion and cilantro together in a small bowl. In another small bowl, whisk together lime juice, olive oil, cumin, pepper and salt. Pour over the avocado mixture and toss to coat. Refrigerate until ready to use.
3) Add a splash of olive oil to a large skillet over medium heat. Place a tortilla in the skillet until puffy and lightly browned. Repeat with remaining tortillas.
4) Divide black beans, corn, chicken and cheese among tortillas. Transfer tortillas to a baking sheet and bake for 5 minutes, or until chicken is warmed through.
5) Divide the avocado salsa among the tortillas and serve immediately.

These are like I thought, absolutely to die for.  I couldn't get enough of the avocado salsa, and kept sneaking little tastes while I was cooking.  I thought the flavors all worked together well to create a great dish.  My only comment about this is that we chose bigger sized tortillas and these came out massive.  I made it half-way through mine and even though it was the best dish I've had in a long time, I couldn't finish it.  So I'd recommend doing taco sized tortillas and maybe just eating additional tostadas if need be instead of creating a mammoth of a tostada like I did.  Either way you serve them, they are definitely delicious.

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