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Chicken, Black Bean and Goat Cheese Tostadas

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“Here's a novel use for goat cheese.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Make beans:
  2. Heat olive oil in heavy medium saucepan over medium-low heat.
  3. Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes.
  4. Add chili powder and cumin; stir 30 seconds.
  5. Add beans and lime juice.
  6. Cook until heated through, stirring and mashing beans slightly with spoon, about 4 minutes.
  7. (Can be prepared 1 day ahead. Cover and chill.).
  8. Make chicken:
  9. Heat oil in heavy large skillet over high heat.
  10. Add chicken and sprinkle with salt and pepper.
  11. Stir until almost cooked through, about 3 minutes.
  12. Add chili powder and cumin and stir until cooked through, about 30 seconds.
  13. Remove from heat.
  14. Make Salad:
  15. Combine first 3 ingredients in large bowl.
  16. Add oil to depth of 1/4 inch to heavy medium skillet.
  17. Heat over medium-high heat until just beginning to smoke.
  18. Add tortilla and cook until crisp, abut 30 seconds per side.
  19. Drain.
  20. Repeat with remaining tortillas.
  21. Add 1/4 cup olive oil to salad; toss Season with salt and pepper.
  22. Add 1 tablespoon lime juice; toss.
  23. Rewarm beans over medium-low heat, stirring and thinning slightly with water.
  24. Place 1 tortilla on each plate.
  25. Spread with beans.
  26. Sprinkle with cheese.
  27. Top with salad, then chicken, guacamole and cilantro.

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