Bruschetta Chicken Tostadas

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I almost want to put these in time-out I love them so much.

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Time-out IN MY MOUTH.

I accidentally typed moth at first. Time-out in my moth. I don’t . . . even want to know what that . . . could be.

So this is what’s going on. It’s like Mexitalian sort of. In a way. Kind of.

Not really?

But it’s good! The bottom half is Mexicany with a crisp tostada shell, some seasoned garlicky black beans, melted pepper jack CHAYZ (the way I say cheese when I’m joking. or all the time.) and spicy seared chicken. And then the top half is this.

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UGH.

Cherry bombs tossed with red onion, garlic, cilantro, and a little awl (the way I say oil when I’m joking. or all the time.)

It’s like a bruschetta topping! Kind of. In a way.

Not really?

And the final touch. The avocado-lime-cilantro-cream drizzle. (the way I say avocado-lime-cilantro-cream drizzle when I’m joking. Or all the ti- wait.)

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You HAVE to do this. You can make the individual sections or parts or whatever early in the day and chilla . . . chill . . . chi l l a xNOPE cannot do it.

Make extra. And then stick yourself in time-out while you digest it and get ready to eat more.

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And more.

Bruschetta Chicken Tostadas:

What it took for 4 tostadas:

* 1 pound chicken breasts, diced
* 1 Tbs. each: ground cumin, chili powder
* 1 tsp each: garlic powder, onion powder, ground coriander, smoked paprika
* 3 Tbs. extra virgin olive oil, divided
* 1 (14.5 oz) can black beans, drained and rinsed
* 2 cloves garlic, minced, divided
* 1/2 cup minced cilantro leaves, divided
* 2 cups halved cherry tomatoes
* 1/4 cup minced red onion
* 1 cup shredded pepper jack cheese
* 4 tostada shells
* 1 avocado
* 2 Tbs. sour cream
* juice of one small lime
* 1 cup loosely packed cilantro leaves
* salt and pepper

In a small bowl, combine the cumin, chili powder, garlic powder, onion powder, ground coriander, smoked paprika and a pinch of salt and pepper. Toss to combine and rub all over diced chicken. Let sit in the fridge for a little bit.

In another bowl, combine the tomatoes, red onion, half the minced garlic, half the minced cilantro and a Tbs. of oil. Season with salt and pepper. Let it marry while you cook.

Heat the remaining two Tbs. of oil in a sauté pan. Add the chicken and sauté until cooked through and you see a little browning all over.

Heat the beans in a small saucepan with the remaining garlic and cilantro. Drizzle a little oil and a pinch of salt. Heat through. Mash a few beans if you want. Oh, you want.

Meanwhile, in a food processor, combine the avocado, sour cream, loose cilantro, lime juice and a pinch of salt. Blend until smooth and glorious and you think about using is as night moisturizer.

To assemble: Spread some black beans on each tostada shell. Top with shredded cheese, cooked chicken, the tomato topping and a healthy drizzle of the avo-cream.

DIVE.IN.

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And more.

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14 Responses to Bruschetta Chicken Tostadas

  1. Jenny Flake May 29, 2014 at 7:24 am #

    Yes and Yes! Need these in my life this summer :) xoxo

  2. Kelly Jo May 29, 2014 at 7:38 am #

    ‘Mexitalian’, love it! So many good things piled on that tostada and that drizzle, yum!

  3. Jenn L @ Peas and Crayons May 29, 2014 at 8:50 am #

    As a self-proclaimed tostada whore, I need these. Yesterday. It beats the banana and greek yogurt I just ate on the floor with the bebe.

  4. Nicole ~ Cooking for Keeps May 29, 2014 at 8:59 am #

    Gorgeous!!

  5. Liz @ The Lemon Bowl May 29, 2014 at 9:04 am #

    You better behave or I’m going to make you take a time out in my moth!

  6. Matt Robinson May 29, 2014 at 9:08 am #

    This looks amazing!! What an awesome tostada idea!

  7. Paula - bell'alimento May 29, 2014 at 9:25 am #

    Chomp Chomp Chomp!

  8. Molly @ Yes to Yolks May 29, 2014 at 10:37 am #

    These look fantastic! I love tostadas and I love bruschetta. These are a match made in heaven. Might have to make these for dinner tonight!

  9. Kathryn May 30, 2014 at 4:29 am #

    I think Mexitalian might just be my new favourite cuisine. Yes to these. In my face.

  10. Tracy | Peanut Butter and Onion May 30, 2014 at 6:13 am #

    Tostadas are the BOMB. You can do whatever you want them. I wouldn’t change a thing about these.

  11. Danae @ Recipe Runner May 30, 2014 at 12:31 pm #

    Love these Mexitalian tostadas! I want to shove a couple in my moth I mean mouth right now! ;-)

  12. ATasteOfMadness June 1, 2014 at 12:19 am #

    Ooh, yum! I would definitely put myself in time-out for these things.

  13. Carol at Wild Goose Tea June 2, 2014 at 5:37 pm #

    That is one mighty fine tostado. I normally find them somewhat boring, BUT this one does
    not fall in that category. I would go out of my way to have one of these.

  14. Kevin @ Closet Cooking June 2, 2014 at 7:25 pm #

    I want some of these right now! Yum!

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