Chicken & Cheese Tostadas
(1)
30 minutes
Cheddar and Swiss-style cheeses – as well as the Italian grating cheeses – are potent flavourings, even in modest amounts, so are especially good for cooking. They offer quality protein and – along with the melting cheeses like mozzarella – are rich in calcium.
Janet Mitchell
1 person made this
Ingredients
Serves: 4
- 2 teaspoons vegetable oil
- 4 spring onions, thinly sliced
- 2 cloves garlic, crushed
- 300g skinless, boneless chicken breasts, cut into 1cm chunks
- 1 cup frozen corn kernels, thawed
- 1 can (113g) chopped mild green chillies
- 1/2 cup chopped fresh coriander
- 1 pickled jalapeño chilli, halved, seeded and finely chopped
- 1 1/2 tablespoons lime juice
- 8 corn tortillas (15cm diameter)
- 200g Cheddar or other mild cheese, grated
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Heat the oil in a large nonstick frying pan over moderate heat. Add the spring onions and garlic and cook gently for 2 minutes or until the spring onions are tender. Add the chicken and cook for 5 minutes or until just cooked through. Transfer to a large bowl. Add the corn, green chillies, coriander, jalapeño chilli and lime juice, tossing to combine.
- Meanwhile, preheat the oven to 200°C. Place the tortillas on a baking tray and heat for 2 minutes.
- Sprinkle half the cheese over the tortillas. Top with the chicken mixture and the remaining cheese. Bake for 5 minutes or until the cheese is melted and bubbling.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
One of the best tostadas I've ever tasted! This recipe would be equally as good with carne asada. - 29 May 2014