Chicken Tostadas with Watercress
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Searching for a scrumptious and simple recipe to spice up your dinner routine? Look no further than this mouthwatering Chicken Tostadas with Watercress! This delightful dish combines a vibrant mixture of tomato, onion, and watercress with perfectly cooked shredded chicken breast, creating a combination of flavors that will leave your taste buds dancing. Topped with creamy avocado slices and a sprinkle of Cotija cheese, these tostadas are sure to impress both family and friends.
By including watercress in your Chicken Tostadas, you not only enhance the taste and texture but also introduce a range of potential health benefits to your meal. Watercress is a nutritional powerhouse, packed with vitamins A, C, and K, as well as minerals like calcium, iron, and magnesium. Including watercress in your tostadas adds a boost of essential nutrients to your meal.
To create these delectable tostadas, you’ll need a handful of key ingredients. Start with boneless, skinless chicken breasts, which will be shredded after being cooked to tender perfection. The star of this dish is the mixture of watercressm tomato and onion, which adds a fresh and peppery taste to every bite. Don’t forget the refried pinto beans, which provide a creamy and savory base for the tostadas. Finally, enhance the flavors with avocado slices and a sprinkle of Cotija cheese, adding a creamy and savory twist.
Related recipe: Watercress Carrot and Squash Tamales
Begin by cooking the chicken breasts until they are fully cooked and easy to shred. After the chicken breast has been shredded, While the chicken cools, male watercress mixture by lightly sautéing in a pan. Once the chicken is ready, shred it into bite-sized pieces and mix it with the tomato, onion, and watercress mixture.
To assemble the tostadas, start by spreading a generous layer of refried pinto beans on each tostada. This provides a creamy base for the chicken mixture to nestle into. Next, spoon the chicken mixture onto the beans, distributing it evenly. Top each tostada with creamy avocado slices and a sprinkle of Cotija cheese, allowing the flavors to meld together perfectly.
With every bite of these Chicken Tostadas with Watercress, you’ll experience a burst of flavors and textures. The tender shredded chicken pairs beautifully with the zesty tomato, onion, and watercress mixture, while the refried pinto beans add a creamy and comforting element. The luscious avocado slices and the tangy Cotija cheese provide the perfect finishing touch, elevating the dish to new heights.
Incorporating fresh and vibrant ingredients, these Chicken Tostadas with Watercress recipe is a delightful twist on a classic dish. Perfect for a quick and satisfying dinner, these tostadas are sure to impress with their fusion of flavors and textures. So why wait? Gather your loved ones, prepare this tantalizing recipe, and create a meal that will be cherished and remembered for its incredible taste and simplicity. ¡Buen Provecho!
Chicken Tostadas with Watercress
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
Description
These Chicken Tostadas with Watercress recipe is a delightful twist on a classic dish. Perfect for a quick and satisfying dinner.
Ingredients
½ piece white onion, divided
1 pound boneless, skinless chicken breast
2 tablespoons cooking oil
2 Roma tomatoes, chopped
1 bunch B&W Watercress, chopped
½ teaspoon dried Mexican oregano
1 teaspoon garlic salt
½ teaspoon black pepper
2 cups refried beans
6 corn tostadas
2 large avocados, sliced
Crumbled cotija cheese for garnish
Instructions
Place ¼ piece of onion in a sauté pan with 1 ½-inch water over medium heat. Add chicken breast and simmer for 25 minutes, turning the chicken breast every few minutes. Remove from heat and let cool. When chicken breast has cooled, shred with two forks and set aside.
Finely chop remaining ¼ piece onion. In a separate pan, heat oil over medium heat. Add chopped onion; cook for 3 minutes. Add tomato, stir, cook for 3 minutes. Add watercress and stir until all ingredients have mixed well; about 3 minutes. Add shredded chicken breast, oregano, garlic salt and pepper. Stir and continue cooking for 5 minutes. Remove from heat and set aside.
Spread 1/3 cup beans on a corn tostada. Top with chicken mixture, avocado slices and a sprinkle of cotija cheese. Repeat with remaining tostadas and chicken mixture. Decorate with watercress sprigs. Serve.
