Spicy Tequila Chicken Tostadas

Spicy Tequila Chicken Tostadas - Overhead 1.3

So… Did you wake up this morning with icicles on your face?  Barely made it out of bed?  Cried on your way to work and watched your tears freeze?

Yeah – I feel ya girrrl.

Today is ROUGH.  It’s flippin’ freezing out, it’s only Tuesday, and I’ve already broken all of my new years resolutions.  I’m pretty much losing at life right now, except for one little stroke of genius that’s saving me from being a total, frigid, complaining mess.

I put tequila…. in tostadas!!  And holy hell was it awesome.

Spicy Tequila Chicken Tostadas - All Ingredients 2.1

Have I told you about Dave’s obsession with Mexican?  Because seriously, the guy just can’t get enough of it.  He’s always asking me to make it, always requests it when we order in, and there’s always chips and salsa in our kitchen.  It’s pretty much a full-blown infatuation, which when you think about it, really fits in perfectly with my own nutty tendencies.

Obviously I’m marrying someone with a bizarre enthusiasm for food.

Spicy Tequila Chicken Tostadas - In Skillet 2.1

So yeah, Dave’s been begging me for weeks to whip up some Mexican, and I’ve been systematically blowing him off every step of the way.  I mean, who eats enchiladas at Christmas?  Tacos for Thanksgiving?  Burritos for New Years?  It just doesn’t happen.  And truth be told, Mexican might just be the one food I don’t have an unnatural hang-up for.  I mean, any cuisine that includes cheese in basically every dish is a blessed gift to society, that much is clear.  But I’ve never had nachos for five days in a row.  Or planned my day around guacamole.  Or lied and said I had two quesadillas when I really had three.

Because when I reaaallly love a food, I turn into a compulsive lunatic.

Spicy Tequila Chicken Tostadas - Profile 2

But I finally cracked and settled on chicken tostadas, because I’m willing to bet my life’s savings ($20?) that some sort of health initiative was apart of your resolutions.  What I like about tostadas is that you can enjoy all the classic Mexican highlights – cheese, carbs, and spice – without killing your workout.  One tortilla, low-fat cheese, and ground chicken are all you need to keep this lean & mean while still being flavorful.

And speaking of flavor – Tequila!  Yes, I did it.  Inspired by these enchiladas from way back when, I marinated my chicken in tequila and ay dios mio it was good.  Not enough to get you drunk, of course,  just a light boozy touch.

But taking a few shots while you cook is strongly encouraged.

Spicy Tequila Chicken Tostadas

Yield: 4 servings

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Ingredients:

  • FILLING:
  • 1 lb Extra Lean Ground Chicken
  • 1 cup Diced Bell Peppers (Any Color)
  • 3/4 cup Sweet Corn
  • 3/4 cup Black Beans
  • 1 cup Light Shredded Mexican-Blend Cheese
  • 1 tsp Sea Salt & Coarse Black Peppercorn - approx.
  • MARINADE:
  • 2 tbsps Light Butter
  • 1 tbsp Tequila
  • 1 1/2 tbsps Lime Juice
  • 1 1/2 tsps Chili Powder
  • SAUCE:
  • 30 oz Canned Tomato Sauce (Plain)
  • 2 tbsps Chipotle Hot Sauce
  • 2 tbsps Plain Non-Fat Greek Yogurt
  • 2 tsps Crushed or Minced Garlic
  • 1 1/2 tsps Onion Powder
  • 1 tsp Cilantro
  • 1 tsp Sugar
  • Salt & Pepper to taste
  • EXTRAS:
  • 4 Mini Corn Tortillas
  • 1 tbsp Extra Virgin Olive Oil
  • Fresh Cilantro (optional)
  • Additional Greek Yogurt or Sour Cream for topping (optional)

Directions:

  1. In small bowl melt butter in microwave (~15 seconds) then combine with tequila, lime juice, and chili powder, whisking well.  Place chicken in large bowl and generously salt & pepper before pouring over with marinade, combining all ingredients thoroughly.  Chill covered in refrigerator until needed.
  2. In medium saucepan combine tomato sauce, chipotle hot sauce, greek yogurt, garlic, onion powder, cilantro, and sugar, stirring thoroughly over a low flame.  Salt and pepper to taste, then cover and allow to simmer until needed.
  3. Brush Corn tortillas on either side with a thin layer of EVOO, then place on baking sheet and toast at 350F for 10 minutes until crisp.  Transfer to paper towel lined plate to cool.
  4. While tortillas bake, dice bell peppers.
  5. In large skillet slowly cook chicken over low heat until browned, ~10 minutes.  Next add in bell peppers, corn, and black beans, stirring until well combined.  Allow vegetables to soften for 2-3 minutes, then stir in 1/2 cup shredded cheese.
  6. Build your toastadas by placing a thin layer of sauce on crisp tortilla, then pile with chicken and veggies, sprinkle with extra cheese, and top with greek yogurt or sour cream.  Immediately plate and serve, pairing with extra sauce on the side if desired.

 

Spicy Tequila Chicken Tostadas - Side Profile 2.3 ps – you’ll have loads of leftover sauce.

 

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26 Responses to “Spicy Tequila Chicken Tostadas”

  1. #
    1
    Sophia @ NY Foodgasm — January 7, 2014 @ 3:39 pm

    Sounds delish! YUMMMM!

    Reply

    • Christine replied: — January 7th, 2014 @ 4:28 pm

      thanks girrrl!

      Reply

  2. #
    2
    Jess — January 8, 2014 @ 8:13 am

    This looks delicious- I absolutely love tostadas and your recipe looks amazing :)

    Reply

    • Christine replied: — January 8th, 2014 @ 10:19 am

      thanks girrrl!

      Reply

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    3
    Chelsea @chelseasmessyapron — January 8, 2014 @ 10:46 am

    I love tostadas! This sounds (and looks) super delicious! Thanks for sharing this recipe Christine and have a great Wednesday!

    Reply

    • Christine replied: — January 8th, 2014 @ 11:03 am

      thanks chelsea!!

      Reply

  4. #
    4
    Nicole ~ Cooking for Keeps — January 8, 2014 @ 11:59 am

    Ok, I’m with your hubs on this one. Obsessed with Mexican food. I just went to Mexico and ate it for 8 days straight, and I’m still craving enchiladas! Buuuttt I can’t really eat it all the time, when it’s as fattening as it is. Lovveee these tostadas since they combine all my favorite Mexican flavors without the guilt!!

    Reply

    • Christine replied: — January 8th, 2014 @ 12:14 pm

      yes Puerto Vallarta sounded amazing, I’ve always wanted to go there! lol he keeps begging me to make mole sauce (it’s like 12,000 ingredients) but maybe I’ll finally do it for his birthday ;)

      Reply

      • Nicole ~ Cooking for Keeps replied: — January 8th, 2014 @ 12:20 pm

        You should definitely go if you get the chance. The beaches aren’t aqua like they are on the gulf, but the town is just so beautiful and feels like old Mexico — not to mention, the food is phenomenal, and surprisingly not that expensive!

      • Christine replied: — January 8th, 2014 @ 2:22 pm

        that sounds amazing!! glad you had such a great vacation :)

  5. #
    5
    Consuelo @ Honey & Figs — January 8, 2014 @ 12:06 pm

    I turn into a lunatic when I like a food to hehehehe. These toastadas sound lovely. I’m always up for recipes including chicken and spice ;–)

    Reply

    • Christine replied: — January 8th, 2014 @ 12:14 pm

      thanks so much Consuelo! I’m glad others share my insanity lol

      Reply

  6. #
    6
    Lauren @ Climbing Grier Mountain — January 8, 2014 @ 2:05 pm

    Tostadas are my favorite!!! I always forget to make these fellows so thank for the delicious reminder!

    Reply

    • Christine replied: — January 8th, 2014 @ 2:34 pm

      they really don’t get enough love, do they? lol thanks for stopping by Lauren!

      Reply

  7. #
    7
    Katie | Healthy Seasonal Recipes — January 8, 2014 @ 3:08 pm

    It is a scientific fact that Tequila makes Mexican food taste better. Lol! I hope Dave was appreciative and did the dishes or gave you a foot rub for these! They look amazing.

    Reply

    • Christine replied: — January 8th, 2014 @ 3:12 pm

      he always does the dishes!! I’ve got a real trooper :) and girrrrl I am liking your kind of science!

      Reply

  8. #
    8
    Stacy | Wicked Good Kitchen — January 8, 2014 @ 4:51 pm

    Cheers to being ‘compulsive lunatics’ if we get to have your Spicy Tequila Chicken Tostadas for Mexican night! The Big Lug and I are the same. We even have Tex-Mex breakfasts on the weekends. Chorizo and Eggs with Cheese, anyone? And, seriously…I swear, the man married me because I knew how to make Flautas and Quesadillas! ;)

    Reply

    • Christine replied: — January 8th, 2014 @ 10:45 pm

      I do love a good tex-mex egg dish, it’s the perfect breakfast!! and lol about your hubby – men do love their homemade meals, don’t they?!

      Reply

  9. #
    9
    Cailee — January 8, 2014 @ 5:03 pm

    This looks amazing!! Such a great recipe idea!! Perfect for a healthy way to bring in the new year!!

    Reply

    • Christine replied: — January 8th, 2014 @ 10:47 pm

      thanks so much Cailee! glad you stopped by :)

      Reply

  10. #
    10
    Rachel @the dessert chronicles — January 8, 2014 @ 7:50 pm

    YUM! This looks so comforting and delicious, especially in this cold weather. Definitely adding this to my list of dinners to make very soon!

    Reply

    • Christine replied: — January 8th, 2014 @ 10:49 pm

      thanks Rachel! if you make it please be sure to let me know how it turns out! xx

      Reply

  11. #
    11
    Chris @ Shared Appetite — January 12, 2014 @ 12:36 pm

    I am totally with your husband on his love of Mexican food. I could eat it everyday :) I love the idea of adding tequila into the marinade! So smart!

    It’s so nice to connect with other NY food bloggers! Subscribing :)

    Reply

    • Christine replied: — January 12th, 2014 @ 2:18 pm

      thanks for stopping by Chris – it is great to connect with more NYC foodies!! and yes the tequila marinade is everything , def give it a try!

      Reply

  12. #
    12
    Jan — February 28, 2014 @ 5:44 pm

    Hi there! Just a heads up from Mexico itself. I made this tostadas today as part of my new healthy diet and invited my brother to lunch. He brought the tequila just because he didn’t believe when I told him I needed it to marinate. The tostadas were a success! We celebrated with shots of reposado, hehe. I used baked low fat tostadas, low fat cheese and low fat greek yogurth. It’s pretty difficult to find diet friendly mexican food in Mexico and this is a great alternative to daily food in our house and an excuse to include loads of vegetables. Thanks a lot. You have a new fan :)

    Reply

    • Christine replied: — March 3rd, 2014 @ 2:06 pm

      that is SO great Jan, I am thrilled that you enjoyed it!! I love hearing when people have success recreating my recipes, it is the best feeling so thank you so much for sharing! looking forward to seeing you around here more often :) ¡Salud!

      Reply

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