Bruschetta Chicken Tostadas
Time-out IN MY MOUTH.
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- 2 lb
- chicken breasts, diced
- 2 Tbsp
- each: ground cumin, chili powder
- 2 tsp
- garlic powder, onion powder, ground coriander, smoked paprika
- 6 Tbsp
- extra virgin olive oil, divided
- 2 can(s)
- black beans, drained and rinsed (14.5 oz)
- 4 clove
- garlic, minced, divided
- 1 c
- minced cilantro leaves, divided
- 4 c
- halved cherry tomatoes
- 1/2 c
- minced red onion
- 2 c
- shredded pepper jack cheese
- tostada shells
- ripe avocado
- 4 Tbsp
- sour cream
- juice of two small limes
- 2 c
- loosely packed cilantro leaves
- salt and pepper
1In a small bowl, combine the cumin, chili powder, garlic powder, onion powder, ground coriander, smoked paprika and a pinch of salt and pepper.
2Toss to combine and rub all over diced chicken. Let sit in the fridge for a little bit.
3In another bowl, combine the tomatoes, red onion, half the minced garlic, half the minced cilantro and 3 Tablespoon of oil.
4Season with salt and pepper. Let it marry while you cook.
5Heat the remaining 3 Tablespoons of oil in a sauté pan.
6Add the chicken and sauté until cooked through and you see a little browning all over.
7Heat the beans in a small saucepan with the remaining garlic and cilantro.
8Drizzle a little oil and a pinch of salt.
9Heat through. Mash a few beans if you want. Oh, you want.
10Meanwhile, in a food processor, combine the avocado, sour cream, loose cilantro, lime juice and a pinch of salt.
11Blend until smooth and glorious and you think about using is as night moisturizer.
Spread some black beans on each tostada shell.
13Top with shredded cheese, cooked chicken, the tomato topping and a healthy drizzle of the avo-cream.
The chicken can be grilled and then diced for a more smoky flavor.