Marinated Chicken Tostadas

Making delicious chicken tostadas is easy and fun! This is a great game-day recipe from our friend Chef Kevin Hermann. No need to be a football fan to enjoy an amazing recipe: make it as an appetizer or even a main course.

Tips for Making Chicken Tostadas 

A good salsa (like pico de gallo or salsa verde, which we’ve added) adds freshness, and consider serving hot sauce on the side for those who like extra heat. Also, be mindful of portion sizes for toppings when you’re stuffing the tortillas. Too many ingredients can make the tostadas hard to eat. You want to aim for a right-sized layer of toppings.

Marinated Chicken Tostada Recipe

Ingredients

• 2.5-3 lb chicken breasts, skinless
• 3 tbsp cilantro
• 2 tbsp olive oil
• zest of 1 lime
• juice of 1 lime
• 1/2 tbsp coriander, ground
• 1/2 tsp cumin, ground
• 1/2 tsp black pepper, ground
• 2 tbsp butter
• 1 tbsp extra virgin olive oil
• 1 sweet onion, julienned
• 4 garlic cloves, rough chopped
• 1/2 cup sun-dried tomato, rough chopped
• zest of 2 lemons
• juice of 2 lemons
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh oregano, chopped
• 18 flour or corn tortillas, cut into 3 inch circles
• 6-8 fl oz salsa verde
• 2 limes cut into small wedges for garnish
• 1 bunch cilantro, for garnish
• 10 oz queso fresco, crumbled for garnish

Instructions

1. Preheat oven to 375 degrees
2. Take the raw chicken breasts and marinade them in the cilantro, olive oil, juice and zest of 1 lime, coriander, cumin and black pepper. Allow to marinade for 1-2 hrs in refrigerator
3. Over medium-high heat sear chicken breasts in olive oil and butter. Flip chicken over and cover pan and place in the over for 25 mins, until chicken reaches 165 degrees.
4. Remove chicken from the pan and allow to cool to room temperature.  Place onions and garlic into the pan and cook over medium high heat until liquid has reduced and onions are slightly caramelized.
5. Place cooked onions into medium large mixing bowl.  Pull chicken apart with two forks and add to onion and garlic.
6. Mix the sun-dried tomatoes, lemon zest, cilantro, and oregano
7. Allow to cool in refrigerator
8. Toast tortillas in a sauté pan over medium heat using olive oil as needed
9. Place two tablespoons of cooled chicken mixture on each tortilla.
10. Garnish with salsa verde, queso fresco, cilantro and lime.

Try These Other Game Day Recipes:

• Chili Baby Back Ribs
• Marinated Chicken Tostadas
• Parmesan Baked Potato Salad
• Zesty Shrimp Rolls

Recipe by Kevin Hermann / Styling by Kevin Hermann and Anna Calabrese / Photography by Dave Bryce