My entire weekly dinner menu this week comes from one of my favorite magazines and staples for great recipes…Food Network Magazine! It never disappoints and here is another example of that with their recipe for Pulled Chicken Tostadas. Change up “Taco Tuesday” and try this great tostada recipe. My 3 teenage boys gobbled them up in minutes!
1 package of bacon, chopped
1 – 14 oz. can diced tomatoes
2-3 cups shredded rotisserie chicken, skin removed
1 chipotle chili pepper in adobo, chopped, plus 1 – 2 Tbsp sauce from the can
1/4 tsp ground cumin
freshly ground pepper
2 cups shredded coleslaw mix
Juice of 1/2 lime
8-10 corn tostadas
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1 acacado, chopped, for serving
Cook the bacon in a large saucepan or Dutch oven over medium-high heat, stirring, until lightly browed and crisp, 5-6 minutes. Drain the grease from the bacon and return to stovetop.
Puree the tomatoes in a blender. Add to the pan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through 1 – 2 minutes. Add up to 1/4 cup water if the sauce is too thick; season with salt and pepper.
Toss the coleslaw mix with the lime juice, 1/4 tsp salt and a few grinds of pepper in a medium bowl.
Place tostadas on a foil/parchment lined baking sheet. Top each with the a few Tbsp. of the chicken mixture and a few Tbsp. of the shredded cheddar cheese. Place in a preheated oven on Broil for only a few minutes until the cheese melts.
For serving, top with the coleslaw mixture, sour cream and chopped avocado.
Found another amazing cookbook! Damn Delicious, 100 Super Easy, Super Fast Recipes by Chungah Rhee. This recipe for Bang-Bang Chicken was one of our favs! The sweet chili mayo sauce is delish! When these bad boys hit the table you had to act fast…they were gone in no time!
Serves 6 – (I increased the ingredients from the original recipe which serves 4.)
2 cups vegetable oil, plus more as needed
1 1/2 cup buttermilk
1 cup flour
1/2 cup cornstarch
1 large egg
few dashes hot sauce or more as tastes call for
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
4 boneless, skinless chicken breasts cut into 1 inch chunks
3 cups panko breadcrumbs (found in the Asian section of your local grocery store)
For the Sweet Chili Mayo Sauce:
1/4 cup mayo
2 Tbsp sweet chili sauce (I used Sweet Baby Ray’s Sweet Red Chili Sauce & Marinade)
2 Tbsp honey
may add hot sauce if desired
- Make the sweet chili mayo sauce. Whisk together all sauce ingredients and small bowl; set aside.
- Heat oil in large pot/Dutch oven over medium-high heat.
- In a large bowl whisk together the buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper. Add the chicken pieces and toss to coat.
- Working with one piece of chicken at a time, dredge the chicken in the panko, pressing to make sure each piece is coated. Set aside.
- Working in batches, fry the chicken in the oil until evenly golden and crispy on all sides, and until chicken is cooked through, about 2-3 minutes on each side. Transfer to a paper towel-lined plate to drain.
- Serve immediately, with the sauce for dipping.