Name: Chilli and chicken tostada
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 1 jumbo tortilla or wrap; 1 tablespoon vegetable oil, plus extra for brushing; 1 1/2 tablespoon finely chopped chipotle chilli in adobo sauce; 2 chicken thigh fillets (400g), trimmed; 1/2 corn cob (400g); 2 large cherry tomatoes (25g), seeded, diced finely; 1 lime, quartered; 1 tablespoon finely chopped fresh coriander; 1/2 250g packet microwave brown rice; 2 tablespoon coriander sprigs; 1/2 cup (40g) thinly sliced red cabbage; 1 tablespoon sour cream

Enjoy this delicious Mexican-inspired chilli and chicken tostada for dinner tonight. Or find more recipes to serve one here.

Ingredients

1 jumbo tortilla or wrap

1 tablespoon vegetable oil, plus extra for brushing

1 1/2 tablespoon finely chopped chipotle chilli in adobo sauce

2 chicken thigh fillets (400g), trimmed

1/2 corn cob (400g)

2 large cherry tomatoes (25g), seeded, diced finely

1 lime, quartered

1 tablespoon finely chopped fresh coriander

1/2 250g packet microwave brown rice

2 tablespoon coriander sprigs

1/2 cup (40g) thinly sliced red cabbage

1 tablespoon sour cream

Method

Preheat oven to 180°C.

Cut an 8cm wedge from tortilla. Brush tortilla and wedge on both sides with oil. Place tortilla in an ovenproof bowl, slightly overlapping the cut edge to form the shape of a bowl. Bake in oven for 6 minutes. Carefully transfer tortilla, domed side up, to a small oven tray with the tortilla wedge; bake for a further 6 minutes or until golden. The tortilla bowl (tostada) and tortilla wedge will crisp as they cool.

Meanwhile, combine half the chilli and oil in a small bowl; season with salt. Add chicken; turn to coat in mixture.

Heat a frying pan over high heat. Cook chicken for 4 minutes each side or until cooked through, adding corn to the pan during the last 4 minutes. Rest chicken for 5 minutes, then thinly slice chicken and corn kernels from cob.

Meanwhile, combine remaining chilli, tomato, juice of half the lime and chopped coriander in a bowl. Season to taste.

Heat rice according to packet instructions. Place warmed rice into tostada; top with chicken, coriander sprigs, corn, cabbage and salsa. Serve with remaining lime wedges and sour cream.

Tostada recipe variation

For a vegetarian tostada, replace the chicken in step 3 with a 400g can of rinsed, drained kidney beans.

To make a chicken burrito, warm the tortilla and wrap around the filling ingredients.

What is chipotle chilli in adobo sauce?

Chipotle in adobo is a hot, smoky-flavoured Mexican sauce made from chipotles (smoke-dried jalapeno chillies). It is available from Mexican and specialist food shops. Refrigerate leftover chipotle in a small screw-top jar for up to 1 month.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Tostada recipe variation

What is chipotle chilli in adobo sauce?

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