Tuesday, September 22, 2009
This dressing is done in about 30 seconds and it tastes almost exactly like Cafe Rio. Yum. I love tostados and you can't go wrong with this one.
Chicken Tostadas with Cilantro Lime Drizzle
adapted from You're Gonna Bake it After All
For the Tostadas:
1 boneless, skinless chicken breast, shredded (see below)
6-inch corn or flour tortillas
1 can black beans, rinsed and drained
14-oz. can chicken broth
Cumin, Chili Powder, Pepper
For the Cilantro Lime Drizzle:
1/2 cup light ranch salad dressing
juice of one lime
handful of cilantro
1. Prepare shredded chicken by cutting it into three chunks, put these into a medium saucepan, then top with 1 14-oz. can chicken broth, 1/4 can of water, sprinkle of cumin and chili powder, and some fresh ground pepper. Bring this to a boil, uncovered, then reduce heat to simmer, partially covered, for 7 minutes. Then, covered completely, remove pan from heat and let sit for 30 minutes. I removed the chicken from the broth and shred it with two forks.
2. Prepare Cilantro Lime Drizzle by adding all ingredients to a blender or food processor and blend well.
3. Lay tortillas on a warm skillet and add cheese on top. Allow them to crisp up and the cheese to melt.
4. Top tortillas with black beans, chicken, and cilantro lime drizzle. Additional topping options: mozzarella cheese, tomatoes, guacamole, salsa, sour cream.