Chicken “Tostadas”

Thin chicken breast cutlets topped with nacho-style topping of refried beans, lightly crushed tortilla chips, cheese, tomato and corn salsa, and pickled sliced jalapeños.

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Member Recipe By dax3468

Prep Time 15 min
Total Time 30 min
Servings 4

Ingredients

4: 6-oz boneless skinless chicken breasts

: salt/pepper

2: juice of limes

1 1/2: tsp ground cumin

1: tsp oregano

4: cloves garlic, chopped

5: tbsp oil

1: sm onion, chopped

1: sm bag corn

1/2: tsp paprika

1/2: tsp cayenne pepper

1: can refried beans

1: cup water

2: cups chopped tomtatoes

1: sm red onion chopped

: shredded cheese

2: cups crushed tortilla chips

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Directions

1 Butterfly chicken by slicing each piece across but not all the way through. Pound breast meat as thin as possible, 1/8- to 1/4-inch thick. Season chicken with salt and pepper.
2 Combine juice of 1 lime in a shallow dish with 1 teaspoon cumin, oregano, 2 cloves finely chopped garlic, and about 3 tablespoons of vegetable oil. Turn chicken to coat in marinade. Do not let chicken set longer than 10-15 minutes in marinade because of the acid content.
3 Heat griddle over 2 burners or a large skillet over medium-high heat. Grill chicken 3 minutes on each side to brown at edges.
4 Meanwhile, in 1 small pan heat a tablespoon of vegetable oil over medium heat, add chopped yellow onions and remaining garlic, 1/2 teaspoon cumin, paprika and cayenne pepper, salt, 1 chopped jalapeño pepper. Sauté to soft, transfer to a food processor, add refried beans and 1 cup water. Purée, return mixture to pan and simmer 2-3 minutes to thicken back up a bit and for flavors to combine
5 Heat remaining 1 tablespoon oil in a small skillet over high heat. Scrape corn from cob and add to pan. Char corn to brown at edges, 3-4 minutes. Turn off and add to mixing bowl and let cool.
6 To corn, add chopped tomatoes, red onion, remaining chopped fresh jalapeño, chopped Fresno, cilantro, juice of remaining lime and salt, to taste.
7 Top chicken with warm refried bean dip, a handful of shredded cheese, a handful of tortilla pieces, lots of Pico de Gallo salsa with corn and some pickled jalapeño peppers.