Name: Chicken Tostadas
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 5 tbsp. neutral oil, divided -; 1 large white onion, one-half finely chopped, one-half thinly sliced -; 1 tsp. ground cumin -; 3 tsp. kosher salt, divided -; 1 tsp. freshly ground black pepper, divided -; 2 (15.5-oz.) cans black beans, rinsed and drained -; 2 c. low-sodium chicken broth, divided -; 2 tbsp. fresh lime juice -; 4 cloves garlic, finely chopped -; 1 jalapeño, finely chopped (optional) -; 1 (4-oz.) can diced green chile peppers -; 4 c. shredded rotisserie chicken -; 1/2 c. chopped cilantro leaves, plus more for serving -; 1 pack store-bought tostadas (deep-fried flat corn tortillas) -; 3 c. shredded romaine -; 1 avocado, sliced -; 1 c. crumbled queso fresco or cotija cheese -; Lime wedges, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Tostadas

1. 5 tbsp. neutral oil, divided -

2. 1 large white onion, one-half finely chopped, one-half thinly sliced -

3. 1 tsp. ground cumin -

4. 3 tsp. kosher salt, divided -

5. 1 tsp. freshly ground black pepper, divided -

6. 2 (15.5-oz.) cans black beans, rinsed and drained -

7. 2 c. low-sodium chicken broth, divided -

8. 2 tbsp. fresh lime juice -

9. 4 cloves garlic, finely chopped -

10. 1 jalapeño, finely chopped (optional) -

11. 1 (4-oz.) can diced green chile peppers -

12. 4 c. shredded rotisserie chicken -

13. 1/2 c. chopped cilantro leaves, plus more for serving -

14. 1 pack store-bought tostadas (deep-fried flat corn tortillas) -

15. 3 c. shredded romaine -

16. 1 avocado, sliced -

17. 1 c. crumbled queso fresco or cotija cheese -

18. Lime wedges, for serving -

How to cook deliciously - Chicken Tostadas

1. Stage

In a large skillet over medium-high heat, heat 3 tbsp. oil. Add finely chopped onion, cumin, 1 1/2 tsp. salt, and 1 tsp. black pepper. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add beans and 1 c. broth and cook, stirring occasionally, until most liquid has reduced, about 10 minutes. Continue to cook, using a potato masher or fork to smash beans, until smooth, 3 to 5 minutes. Remove from heat and stir in lime juice.

2. Stage

Meanwhile, in a medium pot over medium heat, heat remaining 2 tbsp. oil. Add sliced onion and remaining 1 1/2 tsp. salt and 1 tsp. black pepper. Cover and cook, stirring occasionally, until onions have softened slightly, 3 to 5 minutes. Add garlic and jalapeño, if using, and cook, stirring, until fragrant, about 1 minute. Stir in green chiles and remaining 1 c. broth. Increase heat to medium-high and cook, stirring occasionally, until reduced by half, about 10 minutes. Remove from heat and stir in chicken and cilantro.

3. Stage

Top tostadas with bean mixture, chicken mixture, romaine, avocado, and queso fresco. Garnish with more cilantro. Serve with lime wedges alongside.