Forget about Taco Tuesday, because it’s Mexican Monday today! Why limit yourself to just tacos, when there’s so many amazing Mexican dishes you can make at home like these easy chicken tostados.
Tostados are my husband’s favorite Mexican dish, and I love them too. Mostly because you can pile so many toppings on them, and I can’t forget about that incredibly crunchy shell. They’re so wonderful.
For these tostados, I just sautéed some chopped chicken along with chipotle chili powder for a powerful flavor punch. The smoky chili powder adds so much flavor with just the right amount of heat.
To top things off, I just add lettuce, tomato, shredded cheese, fresh cilantro, green onions and loads of fresh guacamole. The guacamole is simply smashed fresh avocado and lime. Feel free to add a little chopped jalapeño or grated garlic for more flavor.
Yield: Serves 4
1 1/2 lbs boneless skinless chicken breasts, cut into cubes
1 tablespoon chipotle chili powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
3 hass avocados
1 package Old El Paso® tostada shells
1 (15 oz) can Old El Paso® refried beans
1 cup shredded cheddar cheese
3 cups shredded lettuce
2 cups chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh green onions
2 limes, cut in wedges, plus 1 whole lime
Heat skillet over medium heat. Add cubed chicken, chipotle chili powder, salt and pepper to a large bowl. Toss well to coat. Drizzle skillet with olive oil and add chicken. Cook for 10 – 12 minutes, or until chicken is cooked through and no longer pink.
Halve avocados and remove pit. Scoop out flesh and mash with a fork in a small bowl to make guacamole. Add the juice from one of the limes and mix well.
Heat re-fried beans until hot in a small saucepan. Spread beans on tostadas in a thin layer. Top with cubed cooked chicken and shredded cheese. Then top with lettuce, tomato, guacamole, fresh cilantro and green onions. Garnish with lime wedges and serve.
This post sponsored by Old El Paso. All opinions 100% mine.
