When I go to the shops I like to snoop around the international section. You never know what you are going to find. I am always spying different things. Food items of curiosity.
For me the best part of any holiday is exploring the food, so perusing the international food section in the grocery store is a bit of a holiday! I know . . . I lead such an exciting life!
The other day when my sister and I were there I spied some Tostadas shells.! And they were on special, two for $6. I considered this a score!
I have always wanted to try tostadas done with the proper shells. Also, they were on special. How could I resist! If course I bought the two packages. I will use them up somehow I am sure!
I am having my family over for supper on Saturday night so maybe I will use the bulk of them then. My brother in law loves Mexican flavors.
Especially if you add some salad or rice on the side.
WHAT YOU NEED TO MAKE CHICKEN TOSTADAS
Not a lot of anything really, not for this sized recipe anyways. It was a great way to use up some bits and bobs I had that needed using up.
- 2 Tostadas Shells
- 1/2 cup (65g) cooked shredded chicken
- 1/2 TBS Taco Seasoning
- 4 TBS refried beans
- 6 TBS Mexican Blend Cheese
- 4 leaves iceberg lettuce, washed, dried and shredded
- 4 TBS tomato salsa
- 2 TBS dairy sour cream
- 1 spring onion, trimmed, washed and finely sliced
- fresh lime wedges for squeezing
I found a great recipe for a Crunch Wrap Supreme on Spend With Pennies. This will be another way to use up some of the shells.
I also found this page, which explains on what you can use in their place if you don't have any readymade tostadas shells. I have had to do that in the past.
I just happened to have some chicken which needed using up. I can't see why you couldn't use any kind of cooked protein. I think actually salmon would be nice as would tuna, or beef or even pork.
As far as the refried beans go, you can freeze the excess in TBS shaped dollops on a baking sheet. Then remove them to a zip lock baggie and store in the freezer for when you need a TBS or two or three of refried beans. They are great in omelet fillings with cheese and chopped onions.
Just pop them into a container in the microwave for about 30 seconds to thaw out.
She used Pico de Gallo. I did not have any of that so I used plain mild tomato salsa and that worked fine. I thought it was quite tasty.
I always have sour cream and cheese in the refrigerator also. It never goes to waste. I also had just picked up some lettuce and spring onions, so those were utilized as well.
Limes and lemons are also things I tend to keep on hand as well.
HOW TO MAKE CHICKEN TOSTADAS
These were really quick and easy. Just how I like it. I am still fairly tired after my illness so this week I have been doing quick and easy as much as possible.
Preheat the oven to 325*F/160*C/ gas mark 3. Line a small baking tray with some baking parchment paper.
Spray the tostadas shells on both sides with a bit of cooking spray. Place in a single layer on the baking sheet. Pop into the heated oven for five minutes.
Heat the refried beans in a small container in the microwave. Mix the chicken together with the taco seasoning.
Spread the refried beans onto the shells, spreading 2 TBS onto each. Top each with half of the chicken and half of the cheese. Pop back into the oven to melt the cheese.
Top with the salsa, shredded lettuce, sour cream and spring onions, dividing equally amongst the two tostadas. Serve immediately along with the lime wedges for squeezing.
I tend to make my own taco seasoning. I like doing that because I know exactly what it in it. I can control the salt and I know there are no preservatives and chemicals.
Make Your Own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.
I really, REALLY enjoyed these. Yes, I ate both. I haven't had much of an appetite lately, so it was nice to actually be able to tuck into something that I felt like eating.
You do need to eat them right away as the refried beans will soften the shells a bit. You don't need to heat the chicken or the cheese, but I wanted to melt the cheese on mine.
I know this is The English Kitchen, but Tex Mex flavors have been exploding in the UK over these past few years with more and more ingredients being made available in the shops. When I first moved over there you couldn't get anything Tex Mex at all. It had vastly improved by the time I left to come back to Canada.
Some of my favorite Tex Mex Dishes are:
QUICK AND EASY BAKED CHICKEN TACOS - This is a small batch recipe which makes four chicken tacos in the hard shell. On the bottom you can use up some of your refried beans as well. Chicken is shredded with honey and green chilies to make the chicken filling. Add to that cheese and all your favorite taco toppings for a simple and quick entrée that really pleases!
EASY MEXICAN CORN CHOWDER - Perfect for a rainy blustery day. This delicious soup is rich and creamy with just a tiny bit of a bite. Fabulous served with crusty rolls or crackers. I like to dollop a bit of sour cream on top when I serve it.
Yield: 2
Chicken Tostadas
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
I had some leftover chicken needed using up. I had also bought some tostadas shells. I found a tasty recipe and downsized it for two. Delicious and a great way to use up what I had in the house!
Ingredients
- 2 Tostadas Shells
- 1/2 cup (65g) cooked shredded chicken
- 1/2 TBS Taco Seasoning
- 4 TBS refried beans
- 6 TBS Mexican Blend Cheese
- 4 leaves iceberg lettuce, washed, dried and shredded
- 4 TBS tomato salsa
- 2 TBS dairy sour cream
- 1 spring onion, trimmed, washed and finely sliced
- fresh lime wedges for squeezing
Instructions
- Preheat the oven to 325*F/160*C/ gas mark 3. Line a small baking tray with some baking parchment.
- Spray the tostadas shells on both sides with a bit of cooking spray. Place in a single layer on the baking sheet. Pop into the heated oven for five minutes.
- Heat the refried beans in a small container in the microwave. Mix the chicken together with the taco seasoning.
- Spread the refried beans onto the shells, spreading 2 TBS onto each. Top each with half of the chicken and half of the cheese. Pop back into the oven to melt the cheese.
- Top with the salsa, shredded lettuce, sour cream and spring onions, dividing equally amongst the two tostadas. Serve immediately along with the lime wedges for squeezing.
Thanks so much for visiting! Do come again!
Post a Comment
Thanks for stopping by. I love to hear from you so do not be shy!
BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.
Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.
Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.
Thanks so much for your understanding! I appreciate you!