Chicken Tostadas

By: Laura

I'm still getting out of my chicken breast slump, but feel that I'm near the end now that I've tried another new and festive recipe, Chicken Tostadas.  Yes, it's a simple meal, but quite delicious.  I've always wanted to try tostadas, but had never found the right recipe, until a few weeks ago as I was browsing through my "Everyday Food" magazine.  The recipe for "King Ranch Chicken Tostadas," was easy and looked fresh and fiesta-like so I had to give it a try.  Let's dive in.

The steps are so simple!  First, heat a large skillet with oil over medium high heat.  Next, add onion and cook, stirring occasionally, for four minutes.  Add mushrooms if you wish (me, I do not wish to do so).  Cook them for a bit and then add salt, pepper, and canned tomatoes with chiles.  Allow the tomatoes to warm up and the mixture is complete.  Note: I also added some black beans for a little extra something. 

To assembly your tostada, start with a tostada shell, spread it with the tomato mixture and then top it with chicken, lettuce, cheese and sour cream.  Finally, dive in and get messy because there is no easy way to eat a tostada!

So there you have it, another easy weeknight chicken recipe.  And depending on the season, one can feel free to add peppers from the garden or maybe some corn or zucchini.  The list goes on folks.  

King Ranch Tostadas

Recipe adapted from Everyday Food

2 T. olive oil

1 medium yellow onion cut into 1/4 inch slices

10 ounces mushroom such as button or cremini, trimmed and sliced (optional)

course salt and ground pepper

1 can (15 ounces) diced tomatoes with green chiles, such as Ro-Tel, drained

1 small can of black beans 

8 tostada shells

3 cups diced or shredded cooked chicken (about 3/4 of a pound)

shredded romaine lettuce, shredded Monterey Jack or crumbled Cotija cheese, and sour cream for serving