Crispy Chicken Tostada

I love Cooking Light’s magazine. You get these amazing recipes that are full of flavor, and are healthy! This is one of my favorites that I know you all will enjoy!

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Shred 2 cups of rotisserie chicken and heat up in a pan. Sprinkle 1-2 tablespoons of thisTaco Seasoning over the top to give it a nice flavor.

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 While that’s heating up, in a blender, add avocado, sour cream, chicken broth, lemon juice, canola oil, red pepper flakes and salt.

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Blend together until you get a nice smooth avocado cream like this.

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Chop up some jalapeno

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Smash some garlic

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Add this to the chicken and continue to cook down

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In another skillet, add some canola oil to a hot pan and fry up a flour tortilla. Once it starts to bubble up like this, flip it!

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Look at that beautiful crispy side :) Continue to do this with the rest of the tortillas.

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Now you’re ready plate! In order, tortilla, chicken, shredded lettuce, avocado cream and crumbled queso fresco.

Bon Appetit!

 

Chicken Tostada

Printable Recipe

Ingredients

Avocado Cream

2 tablespoons reduced-fat sour cream
2 tablespoons fat-free, low-sodium chicken broth
2 tablespoons lemon juice
2 teaspoons canola oil
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/2 ripe peeled avocado

Tostada and Chicken

1 tablespoon of taco seasoning
1 1/2 tablespoons canola oil, divided
4 (6-inch) flour tortillas
2 garlic cloves, smashed
1 jalapeño pepper, minced
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup shredded iceberg lettuce
1/4 cup crumbled queso fresco

Directions

Combine sour cream, chicken broth, lemon juice, canola oil, red pepper flakes, salt and avocado in a blender. Blend until smooth.

Add 1 teaspoon of oil to another skillet and add chicken. Add in jalapeno and garlic. Cook 5 minutes.

Heat up a  skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Continue with rest of tortillas adding oil as needed.

Place a cooked tortilla on a plate, top with chicken, shredded lettuce, avocado cream and queso fresco.

Recipe modified from Cooking Light.

Sarah 'n Spice

http://sarahnspice.com

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