I got a call from my sister a few weeks ago specifically requesting more healthy chicken dinner options, so she and her friends could make some of my recipes for themselves! Being the awesome sister that I am, I happily obliged and whipped together what could be one of my new favorite dinners. Cumin Dusted Chicken Tostadas are quick and painless and very filling. They are a great weeknight meal that you can put together in just a few short minutes and its full of my favorite southwestern flavors.

Cumin Dusted Chicken Tostadas

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Ingredients

2 Chicken Breast pounded to ½ inch thin
3 tbsp Cumin
1 tsp red pepper flakes
sea salt and pepper
1 tbsp olive oil
10 inch round corn or flour tortillas
1 cup safflower oil
1 cup refried beans
1 cup Cotija Cheese crumbled
1 cup cherry tomatoes halved

Instructions

Heat a grill pan over medium high heat. Season the chicken with the cumin, red pepper flakes, salt and pepper. Drizzle with olive oil and transfer to the heated grill pan. Grill for 4-5 minutes on each side until cooked through. Remove and set aside. Roughly chop the chicken into bite sized pieces
In a heavy bottom dutch oven or pot, heat safflower oil over high heat. Once heated, fry 1 small corn/flour tortilla at a time, turning once, until they are crisp. Remove the tortilla from the oil and place over paper towel to dry.
Once dry, place 1 fried tortilla onto a plate. Add some refried beans to the bottom. Sprinkle with some of the chopped chicken, a dollop of guacamole, halved cherry tomatoes and some of the cotija cheese. Drizzle the cilantro vinaigrette on top and serve.

Cumin Dusted Chicken Tostadas

Print Recipe Pin Recipe Review Recipe

Ingredients

2 Chicken Breast pounded to ½ inch thin
3 tbsp Cumin
1 tsp red pepper flakes
sea salt and pepper
1 tbsp olive oil
10 inch round corn or flour tortillas
1 cup safflower oil
1 cup refried beans
1 cup Cotija Cheese crumbled
1 cup cherry tomatoes halved

Instructions

Heat a grill pan over medium high heat. Season the chicken with the cumin, red pepper flakes, salt and pepper. Drizzle with olive oil and transfer to the heated grill pan. Grill for 4-5 minutes on each side until cooked through. Remove and set aside. Roughly chop the chicken into bite sized pieces
In a heavy bottom dutch oven or pot, heat safflower oil over high heat. Once heated, fry 1 small corn/flour tortilla at a time, turning once, until they are crisp. Remove the tortilla from the oil and place over paper towel to dry.
Once dry, place 1 fried tortilla onto a plate. Add some refried beans to the bottom. Sprinkle with some of the chopped chicken, a dollop of guacamole, halved cherry tomatoes and some of the cotija cheese. Drizzle the cilantro vinaigrette on top and serve.

20 Comments

I love tostadas! That looks so delicious. The vinaigrette sounds great too!

Gaby says:

September 22, 2010 at 7:54 AM

Thanks lady!! They are soooo good! By far one of my favorite meals ever!

These look delicious! Nice and healthy!

Not only does this look delicious, it has all my favorites on it as well. Mmmmm.

Love that big scoop of quac on top. Gotta have the quac…Looks healthy AND delicious! Yay!

and, for the record, I meant to type Guac. Not Quac. Which is something entirely different. 🙂

Gaby, these tostada’s look wonderful. The cilantro sauce sounds like the perfect topper. Gosh, your sis is lucky to have you. xo

My kind of food, Gaby. Gorgeous.

PERFECT!!!! I will have to make this when I get back from my trip this weekend, it’s just what my taste buds have been looking for!!

this is the perfect weeknight meal! can’t wait to make it for my three knuckleheads!

Living in SoCal, my husband and I can’t get enough of these fresh ingredients! Love that you’re still posting summer-style recipes in September, because I’m still cooking that way! These look great, Gaby. I’ll be trying them soon!