Crisp Corn Tostadas with BBQ Chicken and Jack Cheese - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Crisp Corn Tostadas with BBQ Chicken and Jack Cheese



    Determined Triathlete Never Lost Hope
    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.