Mexican Chicken Tostadas
(from xombi’s recipe box)
Source: Independent Newspaper
Prep time: 0 minutes
Cook time: 0 minutes
Serves 2 people
Categories: Mexican
Ingredients
- For the smoked chilli sauce
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 medium red chillies
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp dried oregano
- Salt and freshly ground black pepper
- For the tostada
- 2 large wheat tortillas
- 125g manchego or mozzarella cheese, grated
- 125g chargrilled cooked chicken pieces
- 75g sweetcorn kernels
- Half green pepper, deseeded and cut into strips
- To serve
- Freshly chopped coriander
- Soured cream
- Chopped avocado
Directions
-
eheat the oven to 200C/fan 180C/Gas mark 6.
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To make the sauce, heat the oil in a medium pan and add the onion, cook for 2-3 minutes, then stir in the garlic and chillies.
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Stir in chopped tomatoes, tomato purée and oregano, bring to the boil, then reduce the heat and simmer, uncovered, for 10 minutes until thickened.
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Season to taste. Allow to cool slightly.
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Place each tortilla on a large baking sheet and divide the tomato sauce between the 2 tortillas, spreading it out to the edges.
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Sprinkle with half the cheese, then arrange the chicken, sweetcorn and peppers over each and scatter over the remaining cheese.
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Bake for 12 minutes until golden and crispy.
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Sprinkle with the coriander, soured cream and chopped avocado.