The Best Ingredient In These Spicy Chicken Tostadas? Tequila!

So, did you wake up this morning with icicles on your face? Barely made it out of bed? Cried on your way to work and watched your tears freeze? Yeah, I feel you. Today is rough. It’s flippin’ freezing out, it’s only Wednesday, and I’ve already broken all of my new years resolutions. I’m pretty much losing at life right now, except for one little stroke of genius that’s saving me from being a total, frigid, complaining mess.
I put tequila in tostadas!! And, holy hell was it awesome.
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Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.
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Have I told you about Dave’s obsession with Mexican? Because seriously, the guy just can’t get enough of it. He’s always asking me to make it, always requests it when we order in, and there’s always chips and salsa in our kitchen. It’s pretty much a full-blown infatuation, which when you think about it, really fits in perfectly with my own nutty tendencies.

Obviously I’m marrying someone with a bizarre enthusiasm for food.
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So yeah, Dave’s been begging me for weeks to whip up some Mexican, and I’ve been systematically blowing him off every step of the way. I mean, who eats enchiladas at Christmas? Tacos for Thanksgiving? Burritos for New Year's? It just doesn’t happen. And, truth be told, Mexican might just be the one food I don’t have an unnatural hang-up for. I mean, any cuisine that includes cheese in basically every dish is a blessed gift to society, that much is clear. But, I’ve never had nachos for five days in a row. Or planned my day around guacamole. Or lied and said I had two quesadillas when I really had three.

Because when I really love a food, I turn into a compulsive lunatic.
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But, I finally cracked and settled on chicken tostadas, because I’m willing to bet my life’s savings ($20?) that some sort of health initiative was apart of your resolution. What I like about tostadas is that you can enjoy all the classic Mexican highlights — cheese, carbs, and spice — without killing your workout. One tortilla, low-fat cheese, and ground chicken are all you need to keep this lean & mean while still being flavorful.

RELATED: This Ultra Creamy Avocado Dip Is Basically Life-Changing

And, speaking of flavor – tequila! Yes, I did it. Inspired by these enchiladas from way back when, I marinated my chicken in tequila and ay dios mio, it was good. Not enough to get you drunk, of course, just a light boozy touch. But, taking a few shots while you cook is strongly encouraged.
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Ingredients:

Filling:
1 lb extra lean ground chicken
1 cup diced bell peppers
3/4 cup sweet corn
3/4 cup black beans
1 cup light. shredded Mexican-blend sheese
1 tsp sea salt & coarse black peppercorn

Marinade:
2 tbsp light butter
1 tbsp tequila
1 1/2 tbsps lime juice
1 1/2 tsps chili powder

Sauce:
30 oz canned tomato sauce (plain)
2 tbsp chipotle hot sauce
2 tbsp plain non-fat Greek yogurt
2 tsp crushed or minced garlic
1 1/2 tsps onion powder
1 tsp cilantro
1 tsp sugar
Salt & Pepper to taste

Extras:
4 mini corn tortillas
1 tbsp EVOO
Fresh cilantro (optional)
Additional Greek yogurt or sour cream for topping (optional)
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Directions:
In small bowl melt butter in microwave (about 15 seconds) then combine with tequila, lime juice, and chili powder, whisking well. Place chicken in large bowl and generously salt & pepper before pouring over with marinade, combining all ingredients thoroughly. Chill covered in refrigerator until needed.

In medium saucepan combine tomato sauce, chipotle hot sauce, greek yogurt, garlic, onion powder, cilantro, and sugar, stirring thoroughly over a low flame. Salt and pepper to taste, then cover and allow to simmer until needed.

Brush corn tortillas on either side with a thin layer of EVOO, then place on baking sheet and toast at 350 for 10 minutes until crisp. Transfer to paper towel lined plate to cool.

While tortillas bake, dice bell peppers.

In large skillet slowly cook chicken over low heat until browned, about 10 minutes. Next, add in bell peppers, corn, and black beans, stirring until well combined. Allow vegetables to soften for two to three minutes, then stir in 1/2 cup shredded cheese.

Build your toastadas by placing a thin layer of sauce on crisp tortilla, then pile with chicken and veggies, sprinkle with extra cheese, and top with greek yogurt or sour cream. Immediately plate and serve, pairing with extra sauce on the side if desired.
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