Crispy Chicken Tostada

★★★★★ 1 Review
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By Stacey Lawson
from New Orleans, LA

Trying to make something new and flavorful, this is what came about. The family and I love Mexican but sometimes its nice to have that kind of dinner at home. This is a fairly easy recipe to make.

serves 6
prep time 10 Min
cook time 20 Min
method Saute

Ingredients

  • 2 1/2 lb
    boneless, skinless chicken breasts cut into small cubes
  • 1 lg
    onion, chopped
  • 1 lg
    jalapeno, chopped
  • 2 Tbsp
    cilantro, fresh, chopped
  • 1
    red pepper, chopped
  • 15 oz
    chicken broth
  • 12
    corn tortillas
  • vegetable oil, to brush on tortillas
  • CHICKEN SPICE RUB
  • 2 Tbsp
    cumin
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    granulated garlic/garlic powder
  • TOPPINGS
  • mexican blend shredded cheese
  • sour cream
  • shredded lettuce
  • taco sauce
  • guacamole
  • sliced black olives
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How To Make

  • 1
    In a small bowl mix together chicken spice rub. Preheat oven to 450 degrees.
  • 2
    Place chicken pieces in a separate bowl and coat with chicken spice rub.
  • 3
    In large cast iron skillet put a drizzle of vegetable oil over medium to high heat. Add chicken pieces to brown, then remove chicken. Add peppers and onions and let them sweat. Return chicken to pan with peppers and onions. Add chicken broth and allow to thicken.
  • 4
    While chicken is cooking, brush tortillas with vegetable oil.
  • 5
    Cook/brown tortillas. You want them to be brown and crispy. You may need to flip them to brown on both sides.
  • 6
    Spoon chicken mixture onto crispy tortillas. Add your favorite toppings.
  • 7
    This is great paired with Spanish rice.

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