spice it up. [bbq-tequila chicken tostadas topped w. jalapeño-pineapple salsa & spicy bbq sauce]

June 30th, 2014 by | comments

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This past weekend revolved around food–particularly yesterday. On top of making these delicious and unique tostadas, I made spicy queso dip (with my new cast iron skillet!), and jalapeño margaritas. I’ll post both recipes soon. Back to the tostadas, though. The tostadas were beyond flavorful and spicy! I have a relatively low spice tolerance, so I added extra sour cream to calm the burn. :)


bbq-tequila chicken tostadas topped w. jalapeño-pineapple salsa & spicy bbq sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Ingredients
  • BBQ-tequila chicken recipe:
  • 3-4 cups boneless, skinless chicken breasts, poached then shredded
  • 1 cup BBQ sauce (I used Trader Joe's BBQ sauce)
  • 2 tbsp. Anejo Herradura tequila
  • 2 tsp. lime zest
  • 1 tsp. orange zest
  • Juice of 1½ limes
  • 1 clove garlic, minced
  • 1 jalapeño, seeded, deveined and finely chopped
  • 1 tsp. cumin
  • ½ tsp. salt, plus more to taste
  • ½ tsp. pepper, plus more to taste
  • Jalapeño-pineapple salsa recipe:
  • 1 (12 oz.) can diced tomatoes, drained
  • 1¼ cup fresh pineapple, diced
  • 2 jalapeños, seeded, deveined and finely chopped
  • 2 green onions, chopped
  • ½ cup fresh cilantro, chopped
  • 1 tsp. lime zest
  • ½ tsp. orange zest
  • Juice of 1 lime, plus more to taste
  • 2 tbsp. Anejo Herradura tequila
  • ½ tsp. salt, plus more or less to taste
  • Tostada recipe:
  • 4-8 corn tortillas
  • Canola oil
  • 1 avocado, mashed then mixed with salt, pepper, lime juice, and chopped cilantro
  • Fresh cilantro, for garnish
  • Low-fat sour cream, for garnish
  • Iceberg lettuce, cut into thin strips, for garnish
Instructions
  1. For the BBQ chicken: In a medium bowl, mix together the BBQ sauce, tequila, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, salt and pepper. In a separate medium bowl, combine the cooked, shredded chicken with ¾ cup of the BBQ sauce. Add more BBQ sauce if the chicken is not entirely coated. Keep warm.
  2. For the pineapple salsa: In a medium bowl, combine the diced tomatoes, pineapple, jalapeño, green onions, cilantro, lime zest, orange zest, lime juice, tequila and salt.
  3. To make tostadas: Heat a skillet over medium to medium-high heat. Add canola oil to pan, about ½-inch up the sides of the pan. Add corn tortillas to the pan, one at a time, and cook for about 30-60 seconds per side, until golden brown and bubbly. Remove tortillas from pan and drain on a paper towel-lined plate. Set aside until ready to use.
  4. To serve: Place a crispy corn tortilla on the plate then spread the avocado mash over the bottom. Next, add the shredded chicken and top with lettuce and a dollop of sour cream. Drizzle BBQ sauce over tostada then top with pineapple salsa and garnish with fresh cilantro.
Notes
Recipe adapted from Half Baked Harvest.

 

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