This quick and easy Chicken Tostada with Roasted Jalapeño Salsa is perfect for weeknight dinners and will quickly become a favorite. Especially among the spicy food lovers in your home.
What makes this quick and easy is the use of rotisserie chicken. As I’ve said before, it is one of my favorite go to kitchen cheats. Especially the Costco one. I mean seriously, there is no better deal around.
Speaking of Costco, I recently started buying the Chosen Foods Avocado Oil there. Have you tried cooking with Avocado oil yet? I am loving it. It is a great mild oil. I like to use it when I want something a little more mild than olive oil and it is excellent for high heat cooking, like the frying that you do in this recipe. If you haven’t you should pick up a bottle for yourself. I’m pretty sure you’ll love it. This isn’t sponsored in anyway, it’s just a product that I love so I wanted to let you all know about it, incase you didn’t :)
Now back to the reason we’re all here, this chicken tostada.
The chicken and all that is good but guys, the Roasted Jalapeño Salsa is the star of the show. It is crazy easy to make. All you need to do is broil the jalapeños until they blacken a bit then add them, some garlic, onions, cilantro, vinegar, cumin and salt to a food processor and process until it’s just a little chunky. I use three jalapeños in the recipe so it is a little bit spicy but it is so good. I not only used it to drizzle over the top of these but I used it to dip my chips in. And I think it would also be great on tacos, nachos and pretty much anything else you might add hot sauce to.
But first, of course, you’ve gotta try it on these Chicken Tostadas. You’re going to love them.
Servings
Ingredients
- 3 jalapeños
- 2 cloves garlic
- 1/4 cup cilantro
- 2 tablespoons chopped yellow onion
- 2 tablespoons white wine vinegar
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1 tablespoon avocado oil plus more for frying tortillas
- 3 cups cooked shredded chicken
- 1/2 yellow onion (diced)
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- salt
- 6 small corn tortillas
- shredded lettuce
- shredded cheddar cheese
- guacamole
- sour cream
Instructions
- Turn oven broiler setting on. Place jalapeños on a baking sheet six inches from the broiler. Broil 5 - 6 minutes on each side or until they begin to blacken. Remove jalapeños from oven and allow to cool.
- Once cool, remove and discard stems. Place jalapeños, garlic, cilantro, onions, vinegar, cumin and salt in a food processor. Process until minced fine. It will still be a little chunky. Cover and refrigerate until ready to use.
- Heat 1 tablespoon avocado oil in a skillet over medium heat. Add in chicken, onion, chili powder and cumin. Cook until chicken is warmed through and onions have softened. Season to taste with salt. Remove from skillet and cover with aluminum foil to keep warm while you fry the tortillas.
- Heat a thin layer of avocado oil in skillet. Once hot, cook tortillas one at a time, 30 seconds on each side or until browned and crispy. Transfer to a paper towel lined plate.
- To assemble tostadas: Place a tortilla on a plate. Scoop chicken on top. Top with lettuce, cheese, guacamole and sour cream. Drizzle roasted jalapeño salsa over the top. Serve.
This is my kind of meal!!
I LOVE tostadas! We eat them literally all the time! Love how simple this recipe is!
I could munch on these all night! LOVE the roasted jalapeno salsa! YUM!
Oh boy, I could eat 10 of those. I love jalapenos so this is right up my alley!
I have leftover roasted chicken in teh fridge right now – and i need to get on this salsa ASAP!!
Rotisserie chicken is one of the best cheats of all. I love how you used it in this recipe – looks delicious!
This looks fantastic! I love chicken tostadas and never think to make them. So easy and so flavorful!!
Get in my tum tum!!! Delicious
These pictures are making me so hungry! I need to go run to the store now to get everything to make this!