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Cajun tostada with tomato cumin dressing
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| Artist: |
_ |
| Categories: |
Dressings, Entrees, Poultry, Tomatoes |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Chicken breasts | | | -skin & bones removed | | 1/2
| cup | Cajun blackening powder | | | - (or as needed) | | 3
| tbsp | Vegetable oil | | 4
| | Flour tortillas | | 2
| cup | Iceberg lettuce, shredded | | 6
| oz | Feta cheese, crumbled | | | Tomato Cumin Dressing | | 2/3
| cup | Spiced refried beans, heated | | 1
| | Avocado, peeled, pitted | | | - and sliced |
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Procedures:
| 1 | Dredge the chicken breasts in the cajun blackening powder so that they are well coated. | | 2 | In a large cast iron skillet place the 3 tablespoons of vegetable oil and heat it on high until it is very hot. | | 3 | Add the coated chicken breasts and fry them for 2 minutes on each side, or until they are done. | | 4 | Remove the chicken and slice it into diagonal strips. | | 5 | Set it aside. | | 6 | In another large skillet place the ?cup of oil and heat it on medium high until it is crisp. | | 7 | Drain the fried tortillas on paper towels and set them aside. | | 8 | In a medium bowl place the lettuce and the feta cheese. | | 9 | Sprinkle on the tomato cumin dressing and toss the ingredients together well. | | 10 | Spread the refried beans on each of the fried tortillas. | | 11 | Place the tossed lettuce, sliced chicken, and cheese on top. | | 12 | Garnish the tostada with 2 avocado slices |
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