I'm not kidding when I say how much use we get out of this Williams Sonoma Chicken Night cookbook. We eat chicken a lot, as I don't eat fish and it's increasingly harder to cook quality meat inside since we have such a small place and no grill -- it gets smoky and sets off the fire alarm if we try to grill inside.
This tostada recipe is amazing -- they're so yummy and easy to whip up on a weeknight. I also love how they can be customized, so Josh and I can put different toppings on ours and make them our own. Be sure to checkout the Williams Sonoma cookbook -- but here is the recipe!
- 1 1/2 tablespoons cumin
- 2 tablespoons chili powder
- Salt and pepper
- 6 boneless, skinless chicken thighs (we used 2 breasts)
- 2 teaspoons canola oil
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- 2 1/2 cups romaine lettuce
- 1 cup peeled and shredded carrots
- 2 tablespoons cilantro
- 1 can pinto beans
- 6 flat tostada shells
- Avocado spread and fresh salsa
- 3/4 cup crumbled queso fresco
- Preheat oven to 375.
- Stir together cumin, chili powder, salt, and add the chicken. Arrange the chicken on a baking sheet and back until cooked, about 25 minutes. Remove from the oven and let cool. When cool enough, using your fingers or 2 forks, shred the chicken.
- To make the tangy slaw, whisk together the olive oil and vinegar, season with salt and pepper. Add the lettuce, carrots, and cilantro and toss to mix well and coat thoroughly.
- Just before serving, rinse and drain the beans, and warm them in a saucepan over medium-low heat.
- To assemble, spread each tostada with some of the avocado spread and top with a spoonful or two of the beans and about 1/2 cup of the tangy vegetable slaw. Distribute the chicken evenly between the tostadas and scatter the queso fresco on top.