How to make spicy Mexican chicken tostadas in under 25 minutes
Use up left over tortilla wraps by topping them with a home-made smokey chilli sauce, vegetables and chicken
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Spicy Mexican chicken tostadas
Prep: 10 minutes
Cook: 12 minutes
Serves 2
For the smoked chilli sauce
1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
2 medium red chillies
400g can chopped tomatoes
1 tbsp tomato purée
1 tbsp dried oregano
Salt and freshly ground black pepper
For the tostada
2 large wheat tortillas
125g manchego or mozzarella cheese, grated
125g chargrilled cooked chicken pieces
75g sweetcorn kernels
Half green pepper, deseeded and cut into strips
To serve
Freshly chopped coriander
Soured cream
Chopped avocado
Preheat the oven to 200C/fan 180C/Gas mark 6.
To make the sauce, heat the oil in a medium pan and add the onion, cook for 2-3 minutes, then stir in the garlic and chillies. Stir in chopped tomatoes, tomato purée and oregano, bring to the boil, then reduce the heat and simmer, uncovered, for 10 minutes until thickened. Season to taste. Allow to cool slightly.
Place each tortilla on a large baking sheet and divide the tomato sauce between the 2 tortillas, spreading it out to the edges. Sprinkle with half the cheese, then arrange the chicken, sweetcorn and peppers over each and scatter over the remaining cheese.
Bake for 12 minutes until golden and crispy. Sprinkle with the coriander, soured cream and chopped avocado.
For more recipes, visit verylazy.com/recipes
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments