Imported from the web

Rotisserie Chicken Tostadas

Name: Rotisserie Chicken Tostadas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 rotisserie chicken (Pick the meat from the bones; save bones and skin for stock if desired.); 2 tbsp extra-virgin olive oil; 1.5 tsp ground cumin; 1 fresh serrano chile (Very thinly sliced and divided; add more to taste for additional heat.); 2 garlic cloves (Grated or finely chopped.); salt and pepper (To taste.); 0.5 medium white onion (Thinly sliced.); 1 cup cilantro leaves and stems (Torn.); 2 limes (Juice one lime; cut the other into wedges for serving.); 1 medium to large avocado (Ripe but still firm.); 5 corn tostadas (5-inch tostadas; use 4 to 6 according to preference.); hot sauce (For serving.)

Recipe by Christian Reynoso

Imported by Niki Su on SeeMeCook

Crisp corn tostadas are topped with warm rotisserie chicken seasoned with cumin, garlic, and serrano chile, then brightened with lime, cilantro, and thinly sliced onion. Avocado, lime wedges, and hot sauce add cool richness, acidity, and heat.

4 servings20 minMexican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 rotisserie chicken (Pick the meat from the bones; save bones and skin for stock if desired.)
2 tbsp extra-virgin olive oil
1.5 tsp ground cumin
1 fresh serrano chile (Very thinly sliced and divided; add more to taste for additional heat.)
2 garlic cloves (Grated or finely chopped.)
salt and pepper (To taste.)
0.5 medium white onion (Thinly sliced.)
1 cup cilantro leaves and stems (Torn.)
2 limes (Juice one lime; cut the other into wedges for serving.)
1 medium to large avocado (Ripe but still firm.)
5 corn tostadas (5-inch tostadas; use 4 to 6 according to preference.)
hot sauce (For serving.)

Steps

1
Pick the chicken meat off the bones while it is still warm and place it in a large bowl. Shred the meat into smaller pieces. If desired, save the bones and skin for making stock.
2
Heat the olive oil in a medium or large 10- to 12-inch skillet over medium-low heat. Let it warm for 2 to 3 minutes, until the oil moves quickly and loosely across the pan when the skillet is tilted.
3
Add the ground cumin, half of the sliced serrano chile, and the garlic to the warm oil. Cook, stirring, for about 15 seconds, until the mixture sizzles and becomes very aromatic.
4
Immediately remove the skillet from the heat. Add the shredded chicken and toss until it is evenly coated with the seasoned oil. Taste and season with salt and pepper.
5
Transfer the seasoned chicken back to the large bowl. Add the sliced onion, torn cilantro, and the juice of one lime.
6
Toss the chicken salad thoroughly. Add more of the reserved serrano chile to taste if you want more heat.
7
Halve, pit, and peel the avocado. Cut a few thin slices and arrange them on the tostadas. Top each tostada with the chicken salad, then slice the remaining avocado and arrange it over the top.
8
Serve the tostadas with the remaining lime cut into wedges and hot sauce on the side.

Notes

The source specifies ready-made tostadas and does not provide instructions for baking or frying tortillas into tostada shells. Nutritional values are approximate ingredient-level estimates; the source's published nutrition is an estimate per serving.