Chicken “Tostadas”

I saw this recipe on the Rachael Ray show one day last week. I saved it my “make soon” list shortly afterwards. This recipe is a a good alternative to the traditional not so figure friendly tostada. After I was done making this however, my kitchen looked like a tornado and swept through, destroying everything in its path! I gotta say though, all the dirty dishes was worth it.


4 boneless skinless chicken breasts- I only used 2 since I was just cooking for Jeremy and myself



juice of 2 large limes, divided

1 1/2 tsp cumin, divided

1 tsp oregano

4 large cloves garlic, minced, divided

5 tbsp vegetable or canola oil

1 onion, chopped

2 ears corn,scraped from the cob- I used about 2 cups of frozen corn because the corn at my supermarket looked awful

1/2 tsp paprika

1/2 tsp cayenne- I used hot sauce

2 jalapenos, seeded, minced, divided- I used diced canned jalapeno peppers (about 2 tbsp) from the mexican section of my supermarket

1 can refried beans

1 cup water

2 cups chopped tomatoes

1 red onion, chopped

1 fresno pepper, chopped- I just used another tablespoon of the diced jalapenos

1/4 cup cilantro, chopped

shredded monterey jack cheese, enough to top of the chicken breasts with

lightly crushed baked tortilla chips

sliced jalapeno rings- I used whatever I had left from the canned jalapenos


Butterfly the chicken breasts but cutting halfway through each one lengthwise and then pound each one until its about 1/4 inch thick. You could also just use thin chicken cutlets to save time. Season liberally with salt and pepper.

In a bowl, combine juice of one lime, 1 tsp of the cumin,oregano,  half of the minced garlic, and about 3 tbsp or so of the oil. Add in chicken breasts and coat well with marinade. Heat and a large skillet or a stovetop grill pan over med- high heat. Grill chicken breasts 3-4 minutes per side or until completely cooked through.

Meanwhile, in a small pan, heat 1 tbsp oil. Add remaining garlic, chopped onion, remaining cumin, hot sauce or cayenne,  paprika, 1 chopped jalapeno pepper (or 1 tbsp of canned), and salt. Saute for about 3 minutes of until onion is soft. Transfer to food processor. Add in beans and the water. Puree. Add back into pan and simmer untill slightly thick.

In ANOTHER skillet, heat remaining tbsp of oil over high heat. Add in the corn that you scraped from the cob or the frozen corn. Char until brown around the edges. Turn off heat. Add in tomatoes, remaining jalapeno, fresno pepper if using, juice of 1 lime, red onion, cilantro, and salt to taste.

Top chicken breast with refried beans, handful of cheese, handful of the crushed tortilla chips, corn salsa, and jalapeno slices.


Theres a chicken breast under all this stuff, I promise!