Chicken Tostadas en Papillote
- Breast
- Mexican
- Lunch
Prepping35min
Cooking30min
Resting—min
- Servings0
Nutrition informationThis recipe contains 34 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Chicken Tostadas
Bean Paste
Step by step
1
Preheat oven to 350°F (175°C).
2
In a small bowl, stir together the chili powder, paprika, cumin, salt and pepper. Rub all over the chicken breasts. Place them in a parchment bag with the onion, sweet red pepper, lime juice, beer or chicken broth, and chipotle puree.
3
Fold the bag up to close and place on a baking sheet. Bake at 350°F (180°C) for 25-30 minutes, or until the chicken is no longer pink inside and the juices run clear. If you are using a meat thermometer, it should read 165°F (74°C) at the thickest part of the breast.
4
Remove the chicken breasts from the bag and set aside to cool.
5
In a food processor, blend together the black beans, garlic, lime juice, chili powder, cumin, oregano, oil, and cilantro. Add the water a bit at a time to loosen up the mixture. What you don't use, you can serve with tortilla chips as a dip.
6
Serve the warm shredded chicken with the bean paste and an assortment of toppings. I smeared the pitas with bean paste, then heaped it with chicken, lettuce, sweet peppers, cheddar cheese, avocado, sliced fresh tomato, cilantro, and sour cream mixed with a little more chipotle.
If in any doubt, look for the logo
The “Raised by a Canadian Farmer” logo is a clear way to guide you to locally raised chicken that meets the highest industry standards.
Recipe noteYou can buy chipotle peppers in cans in the Mexican food section at the store. I like the ones canned in adobo sauce but I never can use the whole thing. Instead, I puree the extra chipotles and portion them out into ice cube trays, and freeze them so that I can thaw and use them in the future. They add a lot of flavor to dishes.