Crisp Corn Tostadas with BBQ Chicken and Jack Cheese - NBC Connecticut
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Crisp Corn Tostadas with BBQ Chicken and Jack Cheese

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    Crisp Corn Tostadas with BBQ Chicken and Jack Cheese
    Recipe Featured on Taste of Today on Tuesday, Feb. 2, 2010

    1 tbsp. vegetable oil
    ½ cup onions, finely chopped
    2 tsp. garlic, minced
    ½ tsp. cumin
    ¼ tsp. ground coriander
    ¼ cup cider vinegar
    ¾ cup ketchup
    2 tbsp. molasses
    1 tbsp. honey
    2 chicken breasts, boneless, skinless, cooked and shredded 
    4 corn tortillas
    Vegetable, oil as needed, for frying
    As needed, shredded Jack cheese, diced tomatoes, shredded lettuce, cilantro sprigs, sour cream and lime wedges

    • Prepare BBQ sauce by heating a saute pan on medium heat.
    • Add the vegetable oil and onions.
    • Cook for about 2 minutes, or until softened.
    • Add the garlic, cumin, coriander and cook 30 seconds.
    • Add vinegar, ketchup, molasses and honey, whisk until smooth.
    • Stir in the shredded chicken breast. Reserve warm to serve with tostadas.
    • To fry tostadas, heat vegetable oil in a saute pan wide enough to fit your corn tortillas to 350°F.
    • Fry one tortilla at a time, flipping after the first side gets light golden. Remove to drain. Season once out of the oil. Repeat with other tortillas.
    • Top each fried tortilla with the shredded bbq chicken, jack cheese and sprinkle any of the suggested garnishes above.