Sweet and Spicy Glazed Chicken Tostadas
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Sweet and Spicy Glazed Chicken Tostadas
Category
Meat and Poultry
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons Fustini's Chipotle olive oil + 1/4 cup more for tortillas
- 8 small corn tortillas
- 1/2 cup honey
- 1/2 cup Fustini's Jalapeno Lime balsamic
- 2 tablespoons barbecue sauce
- 1 1/2 tablespoons soy sauce
- 3 garlic cloves, minced or pressed
- 1/2 teaspoon red pepper flakes
- 2/3 cup cooked sweet corn
- 1 avocado, cut into cubes
- 1 cup fresh blueberries, chopped
- 1 ripe peach, chopped
- 1/2 red onion, finely chopped
- 1/2 jalapeno, seeded and chopped
- 3-4 tablespoons fresh cilantro, chopped
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- the juice of one lime
- salt and pepper to taste
Ingredients
Blueberry Peach Salsa
Directions
- Cut chicken into cubes and toss with salt and pepper. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add chicken and cook until golden on all sides, about 10-12 minutes. In a bowl, mix together vinegar, honey, barbecue sauce, soy sauce, garlic and red pepper flakes. Set aside.
- While the chicken is cooking, use a small skillet (just slightly larger than the tortillas), add about 1-2 tablespoons of oil at a time over medium-high heat, then add each tortilla, cook for 15-20 seconds on each side and drain on paper towels.
- Remove chicken from the skillet and place on a plate, keeping the heat on. Add sauce to the skillet, whisking well. Let it cook and bubble for 5-6 minutes, whisking occasionally, until it slightly thickens and reduces by just a bit. Add the chicken back in the skillet and toss. Assemble tostadas by placing the chicken on the tortillas, then covering it with a few spoonfuls of corn, avocado, and blueberry salsa!
- Combine all ingredients together in a bowl and mix. The longer it sits, the better it tastes! Keep refrigerated.
Recipe Note
If you do not wish to fry the tortilla shells, you can eat with tortilla chips or purchase pre-fried tostadas. adapted from howsweeteats.com