Youth football is already starting. Trevor had football camp last week and conditioning practice started this week. He comes home tired and hungry so I let him pick dinner last night.
We make a homemade version of the Taco Bell Mexican pizza and he asked for something like that. Instead of ground beef, I used "fajita style" grilled chicken thighs. Sure you could just buy a can of enchilada sauce but making it is so much better.
Fajita Chicken Tostada Stacks
Ingredients (serves 4)
- 1.5 lbs chicken thighs, boneless, skinless
- refried beans
- shredded colby jack cheese
- sliced black olives
- chopped green onion
- chopped cilantro
- cotija cheese
- 3-4 cloves garlic, very finely minced
- 1 ea chipotle in adobo sauce, seeded and diced
- 2 1/2 tsp chili powder
- 1 1/2 tsp roasted cumin
- 1/2 tsp salt
- 1/2 tsp dried minced onion
- 1/4 tsp black pepper
- 6 oz can tomato paste
- 3 cups water
- 1 cube chicken bullion
- 1 Tbsp brown sugar
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp garlic pepper seasoning
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 cup enchilada sauce
- 2 Tbsp lime juice
- 2 Tbsp oil
- Make the enchilada sauce: Mix all ingredients in a sauce pan. Bring to a boil, reduce heat, and simmer while stirring occasionally until thickened, about 30 to 45 minutes. Can be made ahead of time and reheated.
- Make the baste by simply combining the ingredients. Do the same with the dry rub. Season the chicken all over with the dry rub.
- Preheat a charcoal grill to 350-400f.
- Grill the thighs until they reach an internal temp of 165f, baste, and finish to 175f. Time wise, that worked out like this: Grilled 4 minutes, flip and baste. Grill another 4 minutes, flip and baste. Grill another 2-3 minutes until baste is cooked on.
- Remove, rest a few minutes, and then slice very thin.
- Make the stacks. Top a tostada with a layer of refried beans and cheese. Top with a second tostada and spread some enchilada sauce over it. Add chicken, green onion, cilantro, black olives and more cheese. Drizzle a little more enchilanda sauce (maybe 1 Tbsp) over that. Put on a pizza stone back on the 350f grill until the cheese melts, about 5 minutes.
- Garnish with more cilantro, green onion, and cotija cheese. I also like to give it one more splash of the enchilada sauce but you can add guacamole or sour cream if you like.
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|The rub might seem a little heavy but they are supposed to be heavily seasoned.|
|It smells so good while grilling!|
|As you can see, the baste cooks on during the last few minutes.|
|Slice thinly, or if you like, you can even chop it.|
|I used refried black beans.|
|Go easy on the sauce, just a nice thin base like this.|
You could also broil the chicken and make the tostadas in an oven. If you had to.....I guess ;)
I wanted to do an appetizer by making mini-versions using those bagged small tostadas on the chip aisle. Problem is you can't let it sit too long or the enchilada sauce and beans make it slightly soggy. So I have to work on that idea.
But these were crispy, crunchy, and really hit the spot. Guess what I am having for leftovers tonight....