Bruschetta Chicken Tostadas

Raven Higheagle


I almost want to put these in time-out I love them so much.
Time-out IN MY MOUTH.

☆☆☆☆☆ 0 votes
Makes 8 Tostadas
15 Min
20 Min
Stove Top


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.
12To assemble:
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.

About Bruschetta Chicken Tostadas