Garlicky Chicken Corn Tostadas Recipe
An excellent source of fiber. 



3 cups shredded chicken
4 oz. grated salsa jack cheese or preference
Garlic sauce (use 75%)
12 corn tortillas
1 fresh tomato, diced
Crema Mexicana or sour cream
Chives (optional)

Garlic Sauce Ingredients:

8 cloves garlic, chopped
1/4 cup chopped fresh cilantro leaves
juice of one lime
2 tablespoons white vinegar
1/2 cup olive oil
Salt and black pepper to taste

(Elizabeth Carrion)


Step 1:

Pour most of the sauce over chicken and mix well.  Leave some sauce for dipping corn tortillas

(Elizabeth Carrion)


Step 2:

Mix in shredded cheese.

(Elizabeth Carrion)


Step 3:

Lightly spray a 12-cup cupcake pan with olive oil.  Position corn tortilla in the center of each cup and scoop a heaping tablespoon of chicken mixture inside cup.  Place in a 375 degree oven for about 10 minutes or until tortillas are lightly browned.

(Elizabeth Carrion)


Step 4:

Pour about a tablespoon of crema Mexicana.

(Elizabeth Carrion)


Step 5:

Snip chives over tostada cup and add diced tomatoes.

(Elizabeth Carrion)


Brunch option:

Serve with poached or over medium egg and use egg yolk for dipping tortilla.

(Elizabeth Carrion)


To make garlicky sauce:

1. Place the garlic, cilantro leaves, lime juice, and white vinegar in a blender or food processor and puree.  
2. Add salt and pepper to taste.
3. Heat the olive oil in a small saucepan until hot.  Remove pan from heat. Pour the garlic and cilantro mixture into the hot oil and whisking briskly for about a minute

(Elizabeth Carrion)

Garlicky Chicken Corn Tostadas Recipe

An excellent source of fiber. 

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