Chicken Tostada - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Chicken Tostada

If you like Mexican food you'll love these tostadas.



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    Glenview House's Pot Roast Nachos
    What's in it? Eight hour braised beef shoulder with guajillo and achiote infused braising liquid, pulled and shredded, served on house fried tortilla chips, with black beans, chihuahua and poblano cheese sauce, fire-roasted corn salsa, and garnished with cilantro creme fraiche and chives.
    Suggested Pairing: HB Oktoberfest
    Executive Chef Grant Slauterbeck says: "The pot roast nachos are our most popular appetizer. What we did with the nachos, is something very similar to the way I create most of our menu items: what do I like to eat, and how can I push it up 4 or 5 levels so that others can enjoy it in a restaurant setting? In this case the braised beef shoulder is quite a step up from ground beef. I love the acidity that tomatoes lend to that cheap nacho cheese sauce so we made a beautiful salsa with fire-roasted corn, and roasted poblanos to add depth of flavor to a rich Chihuahua cheese sauce. Every "great" nacho has sour cream, but we use a lime creme fraiche. Basically, what would I eat at 3 in the morning, put on a plate that you and your family can enjoy at 7:30 p.m."
    How much is it? $10
    Glenview House, 1843 Glenview Road, Glenview, View Full Menu

    • 6-6 inch flour tortilla
    • ¾ favorite jarred tomato salsa
    • 1 ½ cup finely shredded cheddar cheese
    • ¾ cup chopped cooked chicken
    • ¼ cup thinly chopped scallions

    Preheat oven to 375 degree. Place flour tortillas on two sheet pans. Top each one with 2 tablespoons of salsa. Then sprinkle about 4 tablespoons of cheese on each tortilla. Top each with 2 tablespoons of chopped chicken and some scallions. Bake in oven for 3-5 minutes or until cheese is melted and tortilla is crispy. Cut into wedges and serve with sour cream.