Red Chili Lime & Goat Cheese Chicken Tostadas

This recipe is naturally gluten-free!

Even if it's not taco night in my house we are blending up some kind of delicious and authentic Spanish cuisine. Tonight it's: tostada night! 

I'm a little picky about how I like my chicken. There are several ways to prepare chicken for a tostada, but shredded and loaded with flavor is my favorite way to go. I make my tostadas fresh by simply frying corn tortillas in hot oil until flat and browned. The more oil you drain after frying, the crunchier they will be. Blotting grease prevents sogginess.

Although I do love home made re fried beans, most nights I just don't have the energy to start from scratch. So, my dirty little secret is a good old fashioned can of re-fried beans. In this case, I don't mind cutting a couple corners to speed things up. 

A traditional can of Old El Paso brand re fried pinto beans will work just fine. Because they only need to be warmed to serve, I place my pot of beans on the stove without heat while chicken is boiling. This gives it just enough natural heat that the beans are able to soften but don't over cook or burn.

One of my absolute favorite foods to pair with this meal is an elote. Better known as Mexican street corn, this corn is lathered in butter, drizzled with mayonnaise and coated in Parmesan cheese. Not a low calorie snack, but definitely worth its weight in gold! So break out the corn holders because dinner is served!

Prep time 10 mins

Cook time 45 minutes

Total time 55 mins

Servings 4-6

Recipe By Amorie

Lime & Red Chili Chicken Tostadas
served with refried pinto beans & goat cheese

water
oil
1 lb organic chicken tenderloins, cubed
juice of 1 lime
1 tsp ground chilies
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 tbsp chopped cilantro
1/4 cup lemon lime soda

1 can re-fried beans
6-10 corn tortillas
goat cheese





In a small pot, add water and heat to a boil. Add 1 tsp of oil and cubed chicken. Let boil until chicken has completely cooked through. Drain water. Reduce heat to medium low and add lime juice. Season with ground chilies, cumin, garlic powder, salt and black pepper. Add cilantro, lemon lime soda stir until well mixed. Reduce heat to low and shred chicken using two forks. Add water as needed to keep chicken moist.

Here's a tip: Don't over-shred!

Add 1/2 inch of oil to a frying pan and heat to medium heat. When oil is hot, add tortillas, one at a time and press gently into oil using tongs until tortillas brown slightly on both sides. Use tongs to keep tortillas flat on all sides and drain oil using a paper towel. 

Place re fried beans in a small pot and heat over low heat. Stir until beans are heated completely throughout. Once fried tortillas have been drained of grease, add a thin layer of warm re-fried beans over top. Add shredded chicken, pico de gallo and goat cheese. 

Buen provecho!

my ideal plate: piled high with pico de gallo and drizzled with Cholula hot sauce
his ideal plate: tostadas topped with meat, beans & cheese and a side of fresh elotes

4-6 servings

Copyright of Honey I'm Home, 2018. Recipes, photos and blog, including its contents only to be
edited and/or duplicated by ©AMS FL Holdings, LLC.