I love Cooking Light’s magazine. You get these amazing recipes that are full of flavor, and are healthy! This is one of my favorites that I know you all will enjoy!
Shred 2 cups of rotisserie chicken and heat up in a pan. Sprinkle 1-2 tablespoons of this Taco Seasoning over the top to give it a nice flavor.
While that’s heating up, in a blender, add avocado, sour cream, chicken broth, lemon juice, canola oil, red pepper flakes and salt.
Blend together until you get a nice smooth avocado cream like this.
Chop up some jalapeno
Smash some garlic
Add this to the chicken and continue to cook down
In another skillet, add some canola oil to a hot pan and fry up a flour tortilla. Once it starts to bubble up like this, flip it!
Look at that beautiful crispy side 🙂 Continue to do this with the rest of the tortillas.
Now you’re ready plate! In order, tortilla, chicken, shredded lettuce, avocado cream and crumbled queso fresco.
Bon Appetit!
Chicken Tostada
Ingredients
Avocado Cream
2 tablespoons reduced-fat sour cream
2 tablespoons fat-free, low-sodium chicken broth
2 tablespoons lemon juice
2 teaspoons canola oil
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/2 ripe peeled avocado
Tostada and Chicken
1 tablespoon of taco seasoning
1 1/2 tablespoons canola oil, divided
4 (6-inch) flour tortillas
2 garlic cloves, smashed
1 jalapeño pepper, minced
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup shredded iceberg lettuce
1/4 cup crumbled queso fresco
Directions
Combine sour cream, chicken broth, lemon juice, canola oil, red pepper flakes, salt and avocado in a blender. Blend until smooth.
Add 1 teaspoon of oil to another skillet and add chicken. Add in jalapeno and garlic. Cook 5 minutes.
Heat up a skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Continue with rest of tortillas adding oil as needed.
Place a cooked tortilla on a plate, top with chicken, shredded lettuce, avocado cream and queso fresco.
Recipe modified from Cooking Light.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
Happy Labor Day – Sarah! Looks like another winner!!! Cheryl.
Happy Labor Day! Thanks Cheryl 🙂
I love those kind of recipes too! I’m liking this recipe and doing it this week 😛
Let me know how you like it!
I love the sound of this! It’s got so many of my favourite flavours in it.
It’s really delicious! A lot of my favorite flavors too 🙂
Lovely lovely images….
Thank you very much 🙂
This dish is an excellent combination of flavors Sarah. Like the idea of avocado in this. Yumm…
Thank you! The flavors work really well together and it’s a must try 🙂
This looks great and totally doable on a weeknight! Adding it to my menu!
Just make sure you make it this time 😉
This sounds so good! I would use olive oil instead of canola… More health benefits, not to mention the lovely flavor.
I haven’t tried it, but I’m sure it would work just fine 🙂
Quick and delicious weeknight meal. Thanks, Tracey
Thanks Tracey!
Queso fresco! I haven’t made that in ages. This looks sooooo good. I’m going to have to.
I LOVE Queso Fresco!!!
Me, too.
I’ve been so busy teaching myself photography that I haven’t had time to cook, but I import bacteria from the states to make all kinds of soft cheeses and yogurts. Queso Fresco doesn’t need the bacteria and is similar to paneer, so when I made one, I made the other.
So many things to do, so little time. 😉
Are you gearing up for another Fiesta Friday? Time goes by so quickly, I can’t believe it’s almost Friday. (whew)
How fun, I’ve never made cheese before, but I’m also a big paneer fan 🙂 I am doing Fiesta Friday again this week, it’s so much fun seeing all the posts. Time flies by so fast, it’s hard to keep up with it!