Best Chicken Fajita Tostadas Recipes

Chicken-Fajita Tostadas image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 10

2 medium onions, thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 ounces) frozen corn kernels
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6-inch)
1/2 cup shredded sharp cheddar
Cilantro-Lime Rice, for serving (optional)

Steps:

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with Cilantro-Lime Rice, if desired.

Nutrition Facts : Calories 472 g, Fat 15 g, Fiber 5 g, Protein 45 g

Chicken Fajita Tostadas image

Provided by dianegrapegrower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 23

1 lb chicken breast, cut in bite sized pieces
marinade (see below)
2 tablespoons olive oil
1/4 cup tequila
2 tablespoons hot sauce
1 -2 tablespoon fajita seasoning mix (we like Penzey's)
1 cup orange juice
4 corn tortillas (best to use commercial tostada crowns or flat tostada shells)
1 (15 ounce) can black beans, drained and rinsed. (or sub commercial refried beans)
1/2 head lettuce, shredded
1 cup cherry tomatoes, halved
1 avocado, diced
5 green onions, chopped
1/2 cup sliced black olives (optional)
1/2 cup radish, sliced (optional)
1/2 cup grated cheddar cheese
1 teaspoon seasoning salt
1 teaspoon seasoned pepper
1/2 teaspoon garlic powder
2 tablespoons grated parmesan cheese
1 tablespoon water
1/3 cup olive oil
1/3 cup balsamic vinegar

Steps:

Combine chicken and marinade ingredients in bowl or zipper bag. Allow to marinate in the refrigerator at least 4 hours.
Prepare all vegetables. Grate cheese.
Prepare dressing.
In wok or large frying pan, heat olive oil. Drain chicken, and saute until cooked through. While chicken is cooking, heat beans (microwave is great for this). Heat tostada shells in oven.
To assemble, place tostada shells or crowns on plates. Divide ingredients between plates as follows: Top shells with beans and chicken. Add lettuce, tomatoes, avocado, green onion, olives, radishes, and grated cheese, as desired.
Serve, passing dressing at table.

Nutrition Facts : Calories 805.2, Fat 49.6, SaturatedFat 11.2, Cholesterol 89.7, Sodium 418.1, Carbohydrate 51.8, Fiber 16, Sugar 7.8, Protein 41.8