Summer is ending, so let's jump into our Fall routines. Today's recipe is Chicken Tostadas, and these are great to make for a family dinner night, or as easy to eat football party food. Which do you prefer? Refried pinto beans or refried black beans?
August is National Peach Month Follow all of the national food holidays on our American Food Holidays page!
Did you see last week's Pepper Steak?
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Enjoy this Texas Cooking recipe and have a great week!
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Have you been looking for a recipe that makes dinner fun? Shredded chicken tostadas fit the bill. You can even get your kids involved to help build them. Neater than basic tacos!
- 6 Tostadas
- 3 cups cooked shredded chicken
- 2 cans of refried pinto beans or refried black beans
- Monterray Jack Cheese, shredded
- Iceberg Lettuce, shredded
- 2 avocados
- Sour Cream
- Preheat oven to broil.
- Spread the refried beans evenly over the tostadas.
- Sprinkle with cheese and place under the broiler until cheese is melted, around 30 seconds or so.
- Place the cooked, shredded chicken on each tostada, followed with your favorite toppings, including shredded lettuce, chopped tomatoes, green onions, avocado slices or guacamole, and sour cream,
- Serve with your favorite salsa.
Many grocery stores in Texas sell pre-made tostadas, which work perfectly. Look in the section where tortillas are sold. Fiesta, H-E-B and Central Market always have them, in my experience. If you cannot find pre-made tostadas, you can make them yourself by frying regular corn torillas. Follow our recipe for fried tortilla chips, without cutting them into chips.
Lone Star List
Here are 10 things that caught my eye this week!
- A Pleasant Little Kitchen: Pimento Cheese Fritters recipe
- Tag Sale Tastes: Rotisserie Chicken Salad with Pistachios and Cilantro
- Texas Monthly: The Rise of the Zebra Mussels
- Texas Highways: Always cool stuff at the Briscoe Center! --- From Opera to Blues: Explore Texas Music in All Its Diversity in Briscoe Center’s 'Greatest Hits' Exhibit. "Greatest Hits," showcases treasures from the archives of the Briscoe Center for American History at the University of Texas at Austin. With 200 items culled from 40 collections involving Texas music, the exhibit translates into all kinds of music and all sorts of people presented in a wonderful mashup.
- Sweet Life: Mexican Chicken Meatball Soup recipe.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
- Marfa Public Radio: West Texas Cloud Appreciation: How Do Clouds Form, And What Are Some Identification Tips?
- Caller Times: Corpus Christi restaurants from the 1950s .
- NYT Food: How to Tell if That Peach Is Ripe? - Taste, never pinch, and don’t fall for a pretty red blush: Sound advice from the expert who steers chefs to the best at farmers' markets.
- UK Guardian: Great Australian cafe war ends with "insanely painful" coffee cup tattoo
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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