Best Chicken Tomatillo Tostadas With Refried Black Beans And Cabbage Pepper Slaw Recipes

TOMATILLO CHICKEN WITH BLACK BEANS

Steps:

• For tomatillo salsa, heat medium pan over medium heat until hot. Place tomatillos, cut side down, onion slices, garlic and jalapeno pepper in pan. Roast 5-7 minutes or until edges are blackened, turning once. Remove from heat, cool slightly and peel garlic. Finely chop veggies, garlic and cilantro.
• In small bowl, combine veggies, lime juice and salt. Mix well and set aside.
• For chicken, season with chile powder and salt. Using same pan, over medium high heat until hot, spray with veggie oil. Add chicken, cook 8-10 minutes or until no longer pink, turning once. Remove chicken to cutting board and tent with aluminum foil for 5 minutes. Slice into strips.
• For beans, add all but 2 tablespoons of salsa and black beans to same pan, cook about 2 minutes or until heated through. Spoon bean mixture onto serving plates, top with chicke nand reserved salsa. Garnish with whole cilantro leaves and serve with tortillas.

CHICKEN AND BLACK BEAN TOSTADAS

Steps:

• Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
• Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
• Top each tortilla with beans, chicken, cabbage salad and sour cream.

CHICKEN TOMATILLO TOSTADAS WITH REFRIED BLACK BEANS AND CABBAGE-PEPPER SLAW

Steps:

• Heat vegetable oil in a medium skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Add tortillas to skillet, one at a time, and fry, turning once, until golden and crisp, about 1 minute per side. Transfer to a paper towel-lined plate and set aside.
• To serve, layer tostadas with chicken, slaw, and black beans. Garnish with sour cream, cilantro, tomatoes, queso fresco, and cheese. Serve with lime wedges.

CHICKEN AND BLACK BEAN TOSTADAS

Steps:

• Heat oven to 375°F. Place tortillas (from dinner kit) on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake 5 to 6 minutes, turning once, until lightly browned around edges.
• Meanwhile, in 2-quart saucepan, mix chicken and black beans. Stir in seasoning mix and two-thirds of the enchilada sauce (from dinner kit). Cook over medium-low heat about 5 minutes, stirring occasionally, until hot.
• On each tortilla, spread 1/3 cup chicken mixture; top with scant tablespoon of remaining enchilada sauce. Sprinkle with cheese and tomato. Garnish with fresh cilantro leaves. Serve immediately.

CHICKEN TOSTADAS

Steps:

• To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
• To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
• To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
• Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
• Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
• In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.