Open Faced Chicken Tacos : Baked Tostadas

Main Meals

Open Faced Chicken Tacos : Baked Tostadas

By Dixya

On my recipe page (which by the way I recently re-organized) I noticed a few things:

I have a lot more recipes than I thought.
I don’t have nearly enough Mexican inspired recipes.
I need to revisit recipes more frequently and update them with new photographs.
I don’t have a cookie or a solid granola bar recipe in my repertoire yet.
I have some solid meatless recipes.

While issues 3 and 4 are a work in progress, let’s focus on issue 2. I go through so many corn tortillas and avocados each week I really need to share more of my Mexican inspired recipes with you guys.

Here is a Mexican favorite of mine – its super easy like the chilaquiles & versatile like the Mexican lasagna. Also, you should know that it took me longer to come up with a name for this recipe than to make and eat it.

You can call it open faced tacos or baked tostada or opepkfnshfnf (whatever you desire) but according to dear wiki– “In Mexican usage, tostada usually refers to a flat or bowl-shaped tortilla that is deep fried”. But rather than frying them we are broiling the soft-corn tortillas until they are crispy (about 3-4 minutes on each side).

I saw the vegetarian version by Kiersten@ohmyveggies but since I am doing okay on issue 5 (meatless recipes) I made a few changes and added chicken. Feel free to substitute any meat, or veggies of your choice!

Open Faced Chicken Tacos: Baked Tostadas

makes 6

Ingredients

about 4 ounce ground chicken

6 soft corn tortilla

1/2 red onion, chopped

1 large tomato, chopped

1/4 cup + 2 tablespoon shredded manchego cheese (I used this)
2 teaspoon taco seasoning (I used this)

1 teaspoon garlic powder

1/2 teaspoon chili powder (use less if you prefer less spicy)

1 tablespoon neutral oil

1 teaspoon habanero seasoning (I used this), optional

1 avocado sliced or chopped

1-2 lime/lemon, cut into halves

salt, pepper to taste

Directions

– Preheat the oven to broil.

– On a lined or sprayed baking sheet arrange tortillas and broil for few minutes until crispy. Remove from the oven and set aside.

– In a small skillet or a frying pan, heat oil over medium heat. Cook ground chicken until it is no longer pink. Add chopped onion, mixed in well followed by taco seasoning, garlic, chili powder and habanero seasoning. Continue cooking until the chicken is brown and cooked. Remove from heat and set aside. Adjust seasonings as necessary.

– Layer each tortilla with about 1 tablespoon chicken, 1 teaspoon chopped tomatoes, and sprinkle shredded cheese and broil for 3-4 minutes or until the cheese is melted.

– Top it with avocado & squeeze lime juice before serving.

Note:
– Closely watch the tortillas while its broiling because they tend to burn quickly.

– I chose manchego cheese because I had some left from chilaquiles but feel free to use any other cheese of your choice.
– You can dress it up with shredded lettuce, sour cream, whipped guacamole and salsa for more taco-esque feel.