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Chicken Tostadas with Fried LeeksChicken Tostadas with Fried Leeks
Chicken Tostadas with Fried Leeks
Chicken Tostadas with Fried Leeks
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Recipe - Dearborn Market
ChickenTostadaswithFriedLeeks.jpg
Chicken Tostadas with Fried Leeks
Prep Time10 Minutes
Servings4
Cook Time22 Minutes
Calories702
Ingredients
8 street taco flour tortillas
2 packages (6 ounces each) portobello mushroom caps, stems removed, thinly sliced
½ cup avocado oil
2 medium leeks, halved lengthwise and cut crosswise into ¼-inch-thick slices
2 cups shredded Monterey Jack cheese
12 ounces grilled chicken breast, cut crosswise into ¼-inch-thick slices
Chopped fresh cilantro, pico de gallo and/or sour cream for garnish (optional)
Directions

1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. Place tortillas in single layer on prepared pan; spray with cooking spray. Bake tortillas 8 minutes or until crisp, rotating pan halfway through cooking and poking air bubbles with fork.

 

2. Heat large skillet over medium-high heat; spray with cooking spray. Add mushrooms; cook and stir 7 minutes or until tender. Transfer to plate.

 

3. Wipe out skillet and add oil; heat 1 minute over medium-high heat. Add ½ the leeks; reduce heat to medium and cook 5 minutes or until golden brown. With slotted spoon, transfer leeks to paper towel-lined plate and spread in single layer; sprinkle with a pinch of salt. Repeat with remaining leeks.

 

4. Top tortillas with cheese, chicken and mushrooms; bake 4 minutes or until cheese is melted. Serve tostadas topped with leeks garnished with cilantro, pico de gallo and/or sour cream, if desired.

 

Nutritional Information
  • 39 g Fat
  • 14 g Saturated
  • 139 mg Cholesterol
  • 878 mg Sodium
  • 44 g Carbohydrates
  • 4 g Fiber
  • 8 g Sugars
  • 2 g Added Sugars
  • 47 g Protein
10 minutes
Prep Time
22 minutes
Cook Time
4
Servings
702
Calories

Shop Ingredients

Makes 4 servings
8 street taco flour tortillas
Mission Burrito Flour Tortillas, 8 count, 20 oz
Mission Burrito Flour Tortillas, 8 count, 20 oz
$3.79
2 packages (6 ounces each) portobello mushroom caps, stems removed, thinly sliced
Shitake Mushrooms, 1 pound
Shitake Mushrooms, 1 pound
$9.99/lb$9.99/lb
½ cup avocado oil
Colavita The Essential Olive Oil, 25.5 fl oz
Colavita The Essential Olive Oil, 25.5 fl oz
$19.49$0.76/fl oz
2 medium leeks, halved lengthwise and cut crosswise into ¼-inch-thick slices
Fresh Leeks, 1 ct, 1 each
Fresh Leeks, 1 ct, 1 each
$4.99
2 cups shredded Monterey Jack cheese
Not Available
12 ounces grilled chicken breast, cut crosswise into ¼-inch-thick slices
Wholesome Pantry All Natural Fresh Chicken Split Breasts
Wholesome Pantry All Natural Fresh Chicken Split Breasts
$8.62 avg/ea$3.49/lb
Chopped fresh cilantro, pico de gallo and/or sour cream for garnish (optional)
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$2.49

Nutritional Information

  • 39 g Fat
  • 14 g Saturated
  • 139 mg Cholesterol
  • 878 mg Sodium
  • 44 g Carbohydrates
  • 4 g Fiber
  • 8 g Sugars
  • 2 g Added Sugars
  • 47 g Protein

Directions

1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. Place tortillas in single layer on prepared pan; spray with cooking spray. Bake tortillas 8 minutes or until crisp, rotating pan halfway through cooking and poking air bubbles with fork.

 

2. Heat large skillet over medium-high heat; spray with cooking spray. Add mushrooms; cook and stir 7 minutes or until tender. Transfer to plate.

 

3. Wipe out skillet and add oil; heat 1 minute over medium-high heat. Add ½ the leeks; reduce heat to medium and cook 5 minutes or until golden brown. With slotted spoon, transfer leeks to paper towel-lined plate and spread in single layer; sprinkle with a pinch of salt. Repeat with remaining leeks.

 

4. Top tortillas with cheese, chicken and mushrooms; bake 4 minutes or until cheese is melted. Serve tostadas topped with leeks garnished with cilantro, pico de gallo and/or sour cream, if desired.