spice it up. [bbq-tequila chicken tostadas topped w. jalapeño-pineapple salsa & spicy bbq sauce]

 

This past weekend revolved around food–particularly yesterday. On top of making these delicious and unique tostadas, I made spicy queso dip (with my new cast iron skillet!), and jalapeño margaritas. I’ll post both recipes soon. Back to the tostadas, though. The tostadas were beyond flavorful and spicy! I have a relatively low spice tolerance, so I added extra sour cream to calm the burn. :)

BBQ-tequila chicken recipe:

3-4 cups boneless, skinless chicken breasts, poached then shredded

1 cup BBQ sauce (I used Trader Joe’s BBQ sauce)

2 tbsp. Anejo Herradura tequila

2 tsp. lime zest

1 tsp. orange zest

Juice of 1 1/2 limes

1 clove garlic, minced

1 jalapeño, seeded, deveined and finely chopped

1 tsp. cumin

1/2 tsp. salt, plus more to taste

1/2 tsp. pepper, plus more to taste

Directions: 

In a medium bowl, mix together the BBQ sauce, tequila, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, salt and pepper. In a separate medium bowl, combine the cooked, shredded chicken with 3/4 cup of the BBQ sauce. Add more BBQ sauce if the chicken is not entirely coated. Keep warm.

Jalapeño-pineapple salsa recipe:

1 (12 oz.) can diced tomatoes, drained

1 1/4 cup fresh pineapple, diced

2 jalapeños, seeded, deveined and finely chopped

2 green onions, chopped

1/2 cup fresh cilantro, chopped

1 tsp. lime zest

1/2 tsp. orange zest

Juice of 1 lime, plus more to taste

2 tbsp. Anejo Herradura tequila

1/2 tsp. salt, plus more or less to taste

Directions:

In a medium bowl, combine the diced tomatoes, pineapple, jalapeño, green onions, cilantro, lime zest, orange zest, lime juice, tequila and salt.

For serving:

4-8 corn tortillas

Canola oil

1 avocado, mashed then mixed with salt, pepper, lime juice, and chopped cilantro

Fresh cilantro, for garnish

Low-fat sour cream, for garnish

Iceberg lettuce, cut into thin strips, for garnish

Directions:

To make tostadas: heat a skillet over medium to medium-high heat. Add canola oil to pan, about 1/2-inch up the sides of the pan. Add corn tortillas to the pan, one at a time, and cook for about 30-60 seconds per side, until golden brown and bubbly. Remove tortillas from pan and drain on a paper towel-lined plate. Set aside until ready to use.

To serve: place a crispy corn tortilla on the plate then spread the avocado mash over the bottom. Next, add the shredded chicken and top with lettuce and a dollop of sour cream. Drizzle BBQ sauce over tostada then top with pineapple salsa and garnish with fresh cilantro.

Recipe adapted from Half Baked Harvest.

 

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