Southwestern Chicken Tostadas with Pineapple Kiwi Salsa

 Doesn't this look pretty? 

Well, it tastes as good as it looks.  These tostados are like a guilty pleasure for me. I've made them several times and just can't get enough of them. 
Frying up the tortillas in a little bit of oil tastes super duper nummy but you can be lazy and buy the tostados as well.  

The ingredients are simple yet magical. They come together so perfectly and the taste is simply amazing.

I make a huge batch at a time.  It's kinda a pain to cut everything up so  I made a ginormous batch and I eat it for lunches for the week. Feel free to halve it if you want a smaller batch. Just don't forget to pile on the pineapple salsa because it rocks and it totally makes this meal! 

Mexican Chicken Tostados with Pineapple Kiwi Salsa (large batch)

8 cups diced cooked chicken breasts (2 lb)
2 can black beans, drained and rinsed
1 medium red onion, chopped, divided
1 cup loosely packed fresh cilantro, divided
2 cups colby jack cheese, shredded (8 oz)
1 cup light mayonnaise
4 garlic cloves
1/2 tsp. each salt and pepper
4 kiwi, peeled and chopped
2 jalapeno peppers, chopped finely
1 tbsp. lime juice (to taste)
4 - 5 cups diced fresh pineapple (about 1 pineapple)

Combine chicken and beans in a large bowl.  Add half the onion and half the cilantro and mix.  Save the rest for the salsa.

Add mayo, garlic, cheese, salt and pepper and combine.  Microwave everything for 2 - 3 minutes or until heated through, stirring once halfway through.

Combine chopped kiwi, pineapple and jalapeno.  Add reserved onion and cilantro.  Add lime juice and mix.  Taste and add more lime juice if needed. 

Scoop come of the chicken/bean mixture onto tostado.  Top with pineapple salsa.   

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