Spicy Chicken Tostadas

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :


500 g chicken breasts
2 tablespoons extra virgin olive oil
2 red peppers, seeded and coarsely chopped
1 onion, coarsely chopped
2 garlic cloves, thinly sliced
1 tablespoon mild chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1 can (398 ml) diced tomatoes
1⁄8 teaspoon sugar
Pepper to taste
8 corn tortillas
1 can (540 ml) pinto or kidney beans
1 tomato, diced
Pickled jalapeño chili peppers (optional)
1⁄2 iceberg lettuce, shredded
8 radishes, sliced
5 tablespoons reduced-fat
Sour cream to serve
Tabasco or other hot chili sauce to serve


  1. Place the chicken in a saucepan with cold water to cover. Bring to a boil, then reduce the heat and simmer for 10–15 minutes. Remove from the heat and leave to cool in the liquid. When cool enough to handle, drain and shred the meat. Set aside.
  2. Meanwhile, heat the olive oil in a frying pan and add the peppers, onion and garlic. Fry over medium heat for 5 minutes or until softened. Add the chili powder, paprika and cumin, stir well, and cook for a few more minutes. Stir in the tomatoes with their juice and the sugar. Simmer for 5–8 minutes or until thick. Season with pepper. Remove from the heat and keep warm.
  3. Heat a heavy-based frying pan. Fry the tortillas, one at a time, for about 15 seconds on each side or until slightly crisp and lightly browned. As they are done, keep them warm stacked in a dish towel. Meanwhile, in a small pan, warm the beans in the can liquid. Drain well.
  4. Place 2 toasted tortillas on each plate. Spread with the tomato mixture, then spoon on the beans and chicken. Add the diced tomato, pickled jalapeños, if using, lettuce and radishes, piling up these toppings. Finish with a spoonful of reduced-fat sour cream. Serve with Tabasco sauce.

Variation: Instead of beans, you can use a mixture of corn and zucchini. Cook 1 corn on the cob and 1 whole zucchini in separate pans of boiling water until tender, about 10 minutes for the corn and 5 minutes for the zucchini. Drain. Dice the zucchini, and cut the kernels of corn from the cob. Scatter the vegetables over each sauce-spread tortilla, then add the chicken.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:1244