BUFFALO CHICKEN TOSTADAS

I love the tang and spice of hot wing sauce, but don’t like the mess of hot wings them selves.  I was going to make a Buffalo Chicken sandwich, I had set my mind to it, and then I looked in my fridge and saw the corn tortillas I needed to use up.  A thought just popped it my head, Buffalo Chicken Tostadas!?  A crunchy tostada, creamy beans,  vinegary and spicy chicken, topped with a refreshing salad and tangy cheese this might be genius or it might be terrible, but I was willing to take the risk. 

It was deliciouso!  I don’t know why I hadn’t thought of it before!

I fried my own tortillas, then I used the same pan and oil to fry the potatoes, and some cubes of silken tofu, then I dumped out most of the oil leaving about 1 tablespoon of oil in the pan to sauté the chicken. Why do more dishes than I have to?(Actually my husband does the dishes, so I was thinking of him).

Of course you can put whatever toppings you like, but this is a tasty combination.

I made these with cubes of fried tofu tossed in the hot wing sauce and Jack cheese for me, and chicken with blue cheese for my husband.  Either way, we both loved it!

BUFFALO CHICKEN TOSTADAS

Serves 4                      

     

                 

8                                                        Tostada shells, ready to eat or make you own (recipe follows)

1                            15 oz can refried beans, or make your own (recipe follows)

1/2 cup                   Hot wing sauce

2 Tablespoons        Butter, melted

1 lb                        Boneless, skinless chicken breast, pounded out evenly, about ½ inch thick.

1 Tablespoon         Canola oil

                              Salt & Pepper

½ cup                     Fresh corn, cooked, or frozen corn thawed

½ cup                     Diced tomatoes

1 cup                      Fried potatoes, medium dice

3                            Scallions, sliced

2 cups                    Lettuce, (whatever you have)

Ranch dressing                        

1 cup                      Blue cheese crumbled, or shredded Jack cheese

2                            Avocados, sliced

1. If you’re making your own tostadas do so first.
2. Prepare your beans.
3. If you haven’t done so, fry the potatoes now.
4. Heat canola oil in a large sauté pan to medium high.
5. Season the chicken with salt and pepper.
6. Cook the chicken a couple minutes on each side until golden, then turn the chicken down to medium heat. Cook until done, about 5 to 7 minutes.
7. In a medium sized bowl add the hot wing sauce to the melted butter.
8. Slice the cooked chicken into strips.
9. Toss with the bowl with the hot wing sauce.
10. Toss the lettuce with a little ranch dressing.
11. Assemble tostadas by topping each tostada shells with beans, potatoes, chicken, lettuce, tomatoes, corn, scallions, cheese and avocado.                    

For the Tostada Shells

8                            Corn Tortillas

                                    Canola or corn oil

                              Salt

1.      Heat the oil (the oil should be at least ¾” deep) in a large sauté pan over medium high heat.

2.      When the oil is hot (about 375 degrees) gently put one or two tortillas, depending on the size of your pan, into the hot oil.  Turn the tortilla over when it is golden.

3.      Remove to a paper towel lined platter. 

4.      Sprinkle lightly with salt while the tortilla is still hot.

5.      Repeat with the remaining tortillas.

For the Beans

1 Tablespoon         Olive oil

1                            Small shallot, minced

1                            Clove garlic, minced

1                            15 oz. can pinto beans, drained

½ cup                     Water

1                                Bayleaf

½ teaspoon            Salt

1.      In a medium sauce pan, add the olive oil, and shallots.  Cook 2-3 minutes over medium high heat.

2.      When the shallots are translucent add the garlic.  Cook about 1 minute.

3.      Add the drained beans, water, bay leaf and salt.  Bring to a simmer, and then lower the heat to medium low.  Cook about 15 minutes.

4.      Remove the bay leaf, and mash the beans, leaving a little texture.

5.      If the beans have too much liquid, cook a little longer until your desired consistency.


 

                

      Check out this recipe and a whole lot more at the                 Weekend Potluck.