Chicken Tostadas
- minutes
- 22Serves
- Gluten-Free
4 stars based on
44 reviews
Richard H. Turner, Director of Meatopia and Turner & George, has put his own spin on this delicious Mexican street food classic. Originally a way of using up stale tortillas (by frying them), this dish was so good that it wasn’t long before people started using fresh tortillas to make tostadas.Richard uses mozzarella on top which adds a nice twist to the dish and helps cool down the spiciness of his jalapeño sauce and zingy pico de gallo salsa.
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Let’s SimplyCook!
- 1 Preheat your grill to medium-high. Mix 1/4 of the red onion in a bowl with the chopped tomato and the Pico de Gallo Mix. Put aside.
- 2 Sprinkle the Tostada Seasoning over the chicken and toss to coat. Heat 1 tbsp of oil in a large non-stick pan over medium-high heat and then fry the chicken for 2 mins. Add the courgette, the rest of the red onion and the sweetcorn to the pan and continue to fry for 4-5 mins, or until the chicken is done and the veg has browned. Drizzle in the Jalapeño Sauce and stir well. (This sauce is spicy so put a little in first if necessary)
- 3 Arrange the tortillas in a single layer on a baking sheet and put them under the grill for 3 mins to lightly brown them, then remove from under the grill. Spoon some of the chicken mixture onto the centre of each tortilla and then sprinkle some mozzarella cheese onto each tortilla. Put them back under the grill for 2 more mins, or until the cheese has melted.
- 4 Sprinkle some of your tomato salsa over each Chicken Tostada and garnish with some coriander leaves (if using). Serve with some salad (if having) along with the rest of the tomato salsa.
