Login
Create Account
Chicken, Avocado and Queso Fresco Tostada
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Lime juice and oregano give the chicken tang
-
Main Ingredient
Chicken
-
Category: Appetizers
-
Cuisine: Mexican
-
Prep Time: 25 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: wsjrecipes
-
Posted On: Sep 08, 2013
Number of Servings:
Ingredients:
- 1 1/2 pounds - Bone-in Chicken Breast
- 2 - Medium Cactus Leaves optional
- 1/4 cups - Red Onion thinly sliced
- 2 - Medium Tomatoes cored & cut into 1/2-inch dice
- 1/2 - Serrano Chili stemmed & thinly sliced
- 1 tablespoons - Dried Oregano
- 2 tablespoons - Olive Oil
- - Juice of 2 Limes
- - Salt
- 4 - Tostadas preferably baked
- 1/4 cups - Queso Fresco crumbled
- 3/4 - Avocado thinly sliced lengthwise
- 1/4 cups - Sour Cream optional
Directions:
1. Place chicken in a lidded pot and just cover with water. Cover pot and set over medium-high heat. Simmer until chicken is just cooked through, about 20 minutes. If using cactus, bring a separate small pot of water to a boil. Use a vegetable peeler to remove bumps containing thorns from cactus leaves. Cut away base and any rough edges, and slice into 2-by-¼-inch strips. Simmer cactus until tender, 10-15 minutes. Drain and set aside.
2. Meanwhile, place onions, tomatoes, chilies and oregano in a medium bowl. Once chicken is cool enough to handle, discard skin and shred meat. Add chicken and cactus to bowl with vegetables. Toss with oil, lime juice and salt to taste.
3. Divide tostadas among four plates. Top with chicken mixture and garnish with queso fresco, avocado and sour cream, if using.
Comments