Breakfast Chicken Tostadas with Caramelised Onion

Preparation time: 5 mins • Cooking time: 5 mins • Serves: 6

Ingham’s Diced Chicken

Product Code: 0009810
Carton Content: 5 x 1kg

 

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INGREDIENTS:

  • 500g Ingham’s Diced Chicken
  • 1 tablespoon smoked paprika
  • Zest of 1 lemon
  • 1 tablespoon dried oregano
  • 1/4 cup olive oil

Almond sour cream

  • 1 cup sour cream
  • 200g natural almonds, finely chopped
  • 1 teaspoon smoked paprika
  • Juice of 1 lime, or to taste
  • Sea salt, to season

Tostadas

  • 24 corn tortillas
  • Coriander, to garnish
  • 200g caramelised onion chutney
  • 400g guacamole
  • Coriander, to garnish

METHOD:

  1. Sauté diced chicken, with smoked paprika, lemon zest, oil and oregano for 2 mins, set aside.
  2. Meanwhile, make almond sour cream: Combine sour cream, chopped almonds, smoked paprika and lime juice in a mixing bowl. Season with salt, adjust ingredients for flavour balance if needed.
  3. To make the tostadas, use a 15cm ring cutter or the base of a glass and cut out circles from the corn tortillas using a sharp knife. Deep fry tortilla shells when oil is hot add tortilla and fry on both sides until golden. Remove and drain on paper towels.
  4. To serve take a tostada, add caramelised onion chutney and add a dollop of almond sour cream, a tablespoon of guacamole and then add a small amount of chicken. Garnish with coriander.

Ingham’s Diced Chicken

Product Code: 0009810
Carton Content: 5 x 1kg

 

ORDER ENQUIRY





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