Best Tostadas With Goat Cheese And Salsa Recipes

13 Best Tostadas for Mexican Food Lovers image

Provided by insanelygood

Number Of Ingredients 13

Easy Mexican Tostada
Chicken Tostadas
Roasted Chipotle Butternut Squash Tostadas
Easy Beef Tostadas
Egg and Smashed Avocado Tostadas
Pita Tostadas with Butternut Squash, Black Beans, u0026amp; Avocado
Fish Tostadas (Baja-Style)
10-Minute Oven Baked Tostadas
Bean Tostadas
Turkey-Lime Jicama Tostadas
Pulled Pork Tostadas
Tuna Tostadas
Tostadas {with Chicken Guacamole and Beans}

Steps:

Nutrition Facts :

Chicken, Black Bean and Goat Cheese Toastadas image

Yield Serves 6

Number Of Ingredients 25

For beans
2 tablespoons olive oil
1 red onion, chopped
2 large jalapeño chilies, seeded but not deveined, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 16-ounce cans black beans, rinsed, drained
2 tablespoons fresh lime juice
For chicken
2 tablespoons olive oil
1 1/2 pounds boneless chicken breasts, skinned, cut into 3/4-inch pieces
1 1/2 teaspoon chili powder
3/4 teaspoon ground cumin
For salad
4 cups sliced romaine lettuce
1 medium head radicchio, sliced
1/2 cup fresh cilantro leaves
Vegetable oil
6 corn tortillas
1/4 cup olive oil
1 tablespoon fresh lime juice
2 tablespoons (about) water
1/2 pound goat cheese, crumbled
Avocado Salsa
6 fresh cilantro springs

Steps:

Make beans:
Heat olive oil in heavy medium saucepan over medium-low heat. Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes. Add chili powder and cumin; stir 30 seconds. Add beans and lime juice. Cook until heat through, stirring and mashing beans slightly with spoon, about 4 minutes. (Can be prepared 1 day ahead. Cover and chill.)
Make chicken:
Heat oil in heavy large skillet over high heat. Add chicken and sprinkle with salt and pepper. Stir until almost cooked through, about 3 minutes. Add chili powder and cumin and stir until cooked through, about 30 seconds. Remove from heat.
Make Salad:
Combine first 3 ingredients in large bowl.
Add oil to depth of 1/4 inch to heavy medium skillet. Heat over medium-high heat until just beginning to smoke. Add tortilla and cook until crisp, abut 30 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
Add 1/4 cup olive oil to salad; toss Season with salt and pepper. Add 1 tablespoon lime juice; toss. Rewarm beans over medium-low heat, stirring and thinning slightly with water. Place 1 tortilla on each plate. Spread with beans. Sprinkle with cheese. Top with salad, then chicken, salsa and cilantro.

Tostadas with Eggs, Black Beans, and Chorizo image

Provided by María A. Alvarado-Gómez

Yield Makes 4 servings

Number Of Ingredients 9

12 ounces chorizo, casing removed
1 15 1/2- to 16-ounce can refried black beans
4 tablespoons olive oil
1 large onion, chopped
4 tostadas (purchased 5- to 6-inch-diameter crisp tortillas)
4 large eggs
1/2 cup drained purchased fresh tomato salsa
1 avocado, peeled, pitted, diced
1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

Steps:

Preheat oven to 300°F. Fry chorizo in medium skillet over medium-high heat until meat is cooked through and fat is rendered, about 10 minutes. Drain off all fat from skillet. Add beans to chorizo and stir until heated through, about 2 minutes. Remove from heat; cover to keep warm. Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté until onion is soft, about 4 minutes. Arrange tostadas on baking sheet. Spread 1/3 cup bean-chorizo mixture on each tostada. Top with onion. Place in oven to keep warm.
Heat remaining 2 tablespoons oil in same skillet over high heat. Drop in eggs 1 at a time. Fry over medium-high heat until whites are firm but yolks are still tender, about 1 minute per side. Using metal spatula, place 1 egg on each tostada; top with salsa, avocado, and cheese.

Tostadas With Goat Cheese and Salsa image

Provided by SarahBeth

Categories Summer

Time 20m

Yield 16 wedges, 6-8 serving(s)

Number Of Ingredients 7

4 (8 inch) flour tortillas
1 cup salsa (prepared salsa such as Pace thick and chunky)
1 tablespoon fresh cilantro (chopped)
1/2 cup goat cheese (crumbled)
2 tablespoons chopped chives
1 tablespoon olive oil, for baking sheets
jalapeno, sliced (optional)

Steps:

Preheat oven to 400 degrees F.
Lightly oil 2 baking sheets with olive oil. Arrange tortillas on the baking sheets.
Spread salsa on the tortillas and sprinkle with cilantro. Top with goat cheese and chives.
Bake for 8-10 minutes, or until the edges are golden. Cut each tostada into 4 wedges and serve hot as an appetizer.
If you like it hot, add a few jalapeno slices to each wedge.