Mexican Chicken Tostada Recipe

I  didn’t cook for a long while since last summer. We took the girls for our first family vocation at Disney World and accustomed to the eating out routine. Apparently, not only my bank account have burned out, so do all the creative cooking urge inside me. I am glad to say the cooking sense is coming back slowly because I am tired of the same few good restaurants around town.

First recipe in 2015 and after this long cooking break – Mexican Chicken Tostada Recipe. Our family just love Mexican food so much. I can’t help it, there are only two things to cook, the rest is the usual stack and assemble, even my little girls can make it.1-DSC_0026Mexican Chicken Tostada Recipe (Serve 4)

Ingredients:

1 pound       Fajita Chicken (Seasoned, store brought)
10 pieces     Fresh Tortilla (store brought)
2                   Avocados (seeded and sliced)
1 can             Refried Beans
To taste        Sour Cream
To taste        Pico de gallo (recipe here)
To taste        Mozzarella Cheese (shredded)
Peanut Oil
Sriracha Hot Chili Sauce (Optional, garnish)

Cookware:
Lodge Cast Iron Pan – 15 inches
Waring Pro Professional Deep Fryer

Steps:
1.  Heat cast iron pan over medium high heat, add 2 teaspoons of peanut oil, cook fajita chicken until fully cooked (reach 165F degree). Cube the chicken and set aside.
2. Fill and preheat deep fryer to 400F degree, prep the rest of ingredients while waiting for oil to heat up. (Heat up the refried beans now if you like it hot.)
3. Place tortilla into deep fryer basket one at a time, fry for 2 minutes or until golden brown.
4. Lined a paper towel on a baking sheet, place fired tortilla on it to soak up excess grease.
5. Start assemble the tostada as pictures below or any order you feel like, add or skip the ingredients as desired.
6. Add sriracha hot chili sauce if you like spicy food. (Warning: it is a very spicy sauce, try a little before you pour half a bottle on it.)

This is how I assembled mine tostada in order:
Fried tortilla, refried beans, fajita chicken, pico de gallo, sour cream, avocado, cheese and a good few drops of sriracha hot chili sacue. (I love spicy food, so I consumed way more than you see in the picture.)

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About Little Panda Mommy

Mom of 3, wife, daughter, blogger, fiber artist, a cook, instructor, columnist, small business owner and creative director. Love to inspire others and be inspired.
This entry was posted in Cast Iron Recipe, Recipes and tagged . Bookmark the permalink.

3 Responses to Mexican Chicken Tostada Recipe

  1. Your recipes look so good and healthy! Where did you learn to cook?

    • Thanks Jessica. You are so kind. I just watch a lot of cooking shows to pick up cooking tips and technique, then go adventurous trying out the match and mix of different ingredients. 🙂

      • 🙂 That is awesome. Thanks! I’m a Mormon (member of the Church of Jesus Christ of Latter-day Saints) and the family is central to everything we do. And part of having a family is food… your recipes look simple and good, I will definitely have to try them!

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