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Mexican Chicken Tostada

Mexican Chicken Tostada

Cooking Time

Preparation Time : 30

Cook Time : 40

Total Time : 70


Serves 4

  • 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


  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    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.

  • 05

    Add jalapenos to a small bowl, cover and set aside.

  • 06

    Grind onion and garlic, add the tomatoes, cilantro, salt and jalapenos. Let grind it all together and Salsa is ready.



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