Ingredients
- 8 yellow corn tortillas or your favorite store-bought tostada shells
- Peanut oil
- 1 large tomato, seeded and diced
- 1/2 cup green onions, sliced
- 1/3 cup fresh pineapple, diced
- 1.5 cups Napa cabbage, shredded
- 2/3 cup jicama, shredded
- 1/3 cup red peppers, julienned
- 1 bottle Big Acres Chipotle Peanut Sauce
- 1 lbs grilled chicken, cut into strips
- 3/4 cup crumbled queso fresco or mild feta
- 1/4 cup chopped roasted peanuts
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Spicy Chipotle Peanut Chicken Tostadas
Time: 30 minutes prep, 30 minutes cook
Servings: 4
Directions
- Lightly fry tortillas in peanut oil and drain on paper towels. Set aside. (Note: Store-bought tostada shells are already fried.)
- In small bowl, mix 1/2 tomatoes, 1/2 green onions, pineapple, cabbage, jicama and red peppers. Toss with 1/2 bottle of peanut sauce and set aside.
- Place warm chicken in large bowl and toss with remaining peanut sauce.
- Divide vegetable and fruit mixture evenly and place on tortillas.
- Place chicken on top of vegetables and fruit. Sprinkle remaining ingredients in the following order: tomatoes, onions, cheese, peanuts and serve immediately.
- Variation: Use mini corn tostada shells to create tasty appetizers!
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Summary
I love this dish! It's light, low calorie, low sodium, low fat and very easy to make!
Reviews
June 30, 2008
This dish was fantastic - and because you can assemble the tostadas to different tastes, my kids ate it up as well. Highly recommend for a summer party with kids! Thanks Melanie. Oh - I used mild feta.I've cooked/tasted this recipe!
