Stephanie Sullivan: Recipe - Chicken Tostadas

March 15, 2023

INGREDIENTS:

5 TBSP neutral oil, divided
1 large white onion, one-half finely chopped, one-half thinly sliced
1 TSP ground cumin
3 TSP kosher salt, divided
1 TSP freshly ground black pepper, divided
2 (15.5-oz.) cans black beans, rinsed and drained
2 cups low-sodium chicken broth, divided
2 TBSP fresh lime juice
4 cloves garlic, finely chopped
1 jalapeno, finely chopped (optional)
1 (4-oz.) can diced green chile peppers
4 cups shredded rotisserie chicken
1/2 cups chopped cilantro leaves, plus more for serving
1 pack store-bought tostadas (deep-fried flat corn tortillas)
3 cups shredded romaine
1 avocado, sliced
1 cup crumbled queso fresco or cotija cheese
Lime wedges, for serving

DIRECTIONS: In a large skillet over medium-high heat, heat 3 TBSP oil. Add finely chopped onion, cumin, 1 1/2 TSP salt, and 1 TSP black pepper. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add beans and 1 cup broth and cook, stirring occasionally, until most liquid has reduced, about 10 minutes. Continue to cook, using a potato masher or fork to smash beans, until smooth, 3 to 5 minutes. Remove from heat and stir in lime juice. Meanwhile, in a medium pot over medium heat, heat remaining 2 TBSP oil. Add sliced onion and remaining 1 1/2 TSP salt and 1 TSP black pepper. Cover and cook, stirring occasionally, until onions have softened slightly, 3 to 5 minutes. Add garlic and jalapeno, if using, and cook, stirring, until fragrant, about 1 minute. Stir in green chiles and remaining 1 cup broth. Increase heat to medium-high and cook, stirring occasionally, until reduced by half, about 10 minutes. Remove from heat and stir in chicken and cilantro. Top tostadas with bean mixture, chicken mixture, romaine, avocado, and queso fresco. Garnish with more cilantro. Serve with lime wedges alongside.

(Recipe and photo courtesy of Delish)