Please connect to Internet to continue
Preparation Time : 30
Cook Time : 40
Total Time : 70
Crispy Tortillas: 4 corn tortillas (Store bought)
Salt for sprinkling 1/2 tsp or less
Chicken_Fritters:2 cups cooked chicken
1/3 cup freshly squeezed lime juice
1 cup olive oil
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper 1/4 tsp
Tostadas: 1/2 head iceberg lettuce, cored and shredded
2 cups Salsa , recipe follows
1/2 cup nacho cheese
1/2 cup sour cream
Fresh cilantro leaves 1/2 cup
Salsa: 3 Tomatoes chopped
2 Jalapeno Peppers
1 Onion chopped
1 cucumber chopped
Garlic clove chopped into halves 1
2 tablespoon Fresh Cilantro
Salt 1/2 teaspoon or to taste
1 teaspoon Oil
Chicken Fritters: In a mixing bowl, mix together the boiled chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Add a tablespoon of flour and make fritter shape and deep fry it. Cover with plastic wrap and set aside.
Assemble Tostadas: Preheat the broiler. Spread the salsa evenly over one side of each tortilla and spread some of the cheese. Transfer to a baking tray and broil until the cheese melts about 30 seconds.
Layer the chicken fritters on each tortilla and top with the lettuce. Top each tostada with salsa, and a dollop of sour cream and nacho cheese. Garnish the tostada with the coriander leaves. Serve immediately.
Salsa:Heat oil in a skillet. Pierce jalapenos and add to hot skillet. Stir and cook for a while to add smokey flavor let it blister.
Add jalapenos to a small bowl, cover and set aside.
Grind onion and garlic, add the tomatoes, cilantro, salt and jalapenos. Let grind it all together and Salsa is ready.
Please Login to comment