Tostada with Barbecue Chicken and Corn Recipe
A tostada is a crispy tortilla base piled with layers of toppings – a bit like an open‑faced taco on a plate. In this version, American barbecue sauce meets a Mexican‑style presentation: chicken in a sweet‑smoky sauce, corn, lettuce and a little cheese. It’s a great dish for a relaxed get‑together with friends, because everyone can build their own tostada just the way they like it.
United States
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Salty
Smoky
Fresh
Spicy
Filling
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- corn tortillas - 8 pieces
- chicken breast - 400 g
- barbecue sauce - 120 ml
- corn - 150 g
- lettuce - 80 g
- tomato - 2 piece
- onion - 0.5 piece
- yellow cheese - 80 g
- sour cream - 80 g
- lime - 1 piece
- vegetable oil - 30 ml
- chili pepper - 0.5 piece
- salt
- pepper
Main Ingredient:
chicken
Preparation
- Cut the chicken into small strips or cubes. Season with salt and pepper.
- Heat half of the oil in a pan over medium heat. Add the chicken and fry for 7–9 minutes, stirring, until the meat is lightly browned and no longer pink inside.
- Pour the barbecue sauce into the pan, stir and cook for another 2–3 minutes, until the sauce thickens slightly and coats the chicken pieces. Remove from the heat.
- Shred the lettuce into thin strips. Dice the tomatoes and slice the onion into thin slivers. Drain the corn.
- Mix the sour cream with the juice from half a lime, a pinch of salt and, if you like, some finely chopped chili pepper.
- Preheat the oven to 200°C (top and bottom heat). Brush the tortillas on both sides with a thin layer of the remaining oil, place on a baking tray and bake for 5–7 minutes, until they become firm and lightly golden. Turn them over halfway through baking.
- On each crispy tortilla, place a portion of lettuce, then the barbecue chicken, and sprinkle with corn and tomato.
- Top with some red onion, sprinkle with grated cheese and drizzle with the lime‑sour cream sauce.
- Serve immediately, while the tortilla is still crispy.
Storage
In fridge:
2 days
Freezing:
No
Store leftover toppings (chicken, vegetables, sauce) in separate containers in the fridge for up to 2 days. Crisp fresh tortillas just before serving again so the tostadas stay crunchy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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