With one missionary nearing the end of her mission and another just beginning his, Mother’s Day this year was simply going to be extra-special.
I would be getting two Mother’s Day phone calls and my heart was filled to overflowing.
My mother-in-law was joining us for the day, and because food is an important part of every celebration, we needed something fun and festive, but also quick and easy to prepare so that we could keep the focus on our family.
I’ve been dying to try this Chicken Tostadas with Spicy Cabbage Slaw recipe from America’s Test Kitchen’s Cook’s Country site, but my husband comes from a family where traditional family favorites make holidays special.
While my husband and children are used to my more adventurous kitchen tendencies, trying something new and decidedly out of the rural western comfort zone was risky, considering our company.
This recipe calls for queso fresco, but the tips section mentions that feta cheese will also work. We decided to give the real thing a try for our first time, and I’m so glad I did. The flavor is fantastic and I think I’m going to start keeping queso fresco on hand for salads as well!
Another thing I loved about this recipe for chicken tostadas was that it calls for rotisserie chicken. It’s so moist and flavorful, and saves so much time! I picked mine up a day or two before and kept the meat in the refrigerator. We reheated it while the beans were cooking and it was perfect.
Jalapeños can be risky business when you’re cooking for company. I used very mild “tamed” jalapeños which really gave the recipe all of the flavor without any of the kick. This was perfect for guests who don’t like spicy foods. I personally like things a little spicier, so would probably use the hotter jalapeños when cooking just for our own little family.
One of my favorite things about using recipes from America’s Test Kitchen is that the recipes are always thoroughly tested. I can always trust that I’m going to get great results.
These chicken tostadas became a new family favorite, and something that we’ll be serving even on ordinary occasions.
Like the second Tuesday of the month.
Or laundry day.
Chicken Tostadas with Spicy Cabbage Slaw
From Cook’s Country | Shared with Permission
12 (6-inch) corn tortillas
1/3 cup vegetable oil
2 (16-ounce) cans pinto beans
1 tablespoon finely chopped jarred pickled jalapeño, plus 5 tablespoons jalapeño brine
Salt and pepper
1 (16-ounce) bag coleslaw mix
1 cup queso fresco, crumbled
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 ounces)
1/2 cup sour cream
3 tablespoons juice from 2 limes
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Brush tortillas with 3 tablespoons oil and arrange in single layer on two baking sheets. Bake until lightly browned and crisp, about 10 minutes, switching and rotating sheets halfway through baking.
- Heat remaining oil in large skillet over medium heat until shimmering. Add beans and their liquid, pickled jalapeños, and 1 tablespoon jalapeño brine and cook, mashing with potato masher, until mixture is thickened, about 5 minutes. Season with salt and pepper. Cover and keep warm.
- Toss coleslaw mix, ¼ teaspoon salt, ¼ teaspoon pepper, and remaining jalapeño brine in large bowl until combined. Spread bean mixture over crisp tortillas and top with cheese, chicken, and slaw. Whisk sour cream and lime juice in bowl, then drizzle over tostadas. Serve.
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