“By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I received free samples of the Cabot cheese mentioned in this post, but was not additionally compensated for my time.”
One more, you guys. I’ve enjoyed cooking with Cabot cheeses so much this week that I can’t help but share one more game day or red carpet-ready appetizer with you. I hope you’ve enjoyed all the cheesy goodness that’s come your way this week and that you can make these recipes with the peace of mind in knowing that are a healthy options! Here’s a recap of the past week:
- Turkey Tamale Tartlets – Southwestern flavors meet heart-healthy ground turkey in this cheesy bite-sized snack.
- Black Bean and Butternut Taquitos – chomp chomp crunch crunch! Great vegetarian option for dunking into salsa.
- Baked Pimento Cheese Cups – serve that ooey gooey cheese in a zucchini cup or phyllo shell and you have a winner!
I wanted to go a simple, clean and sophisticated route with the tostadas I’m sharing with you today. This is a dainty appetizer that requires a bit of prep work. However, you can get a lot of pre-prep done a day before your party by cutting the tortillas and shredding the chicken and cheese. The slaw needs to be made fresh the day you plan to eat the tostadas for the best texture and color. But trust me, the prep work will be worth it in the end because these are stunning to look at and bursting with fresh clean flavors and crunchy textures.
Chicken Cheddar Tostadas with Apple Jicama Slaw
- 24 corn tortillas
- 3 cups shredded or diced cooked chicken - the smaller pieces you have the better!
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces Cabot Farmhouse Reserve White Cheddar Cheese shredded
- 2 medium Fuji apples quartered
- 1 small jicama about 1 pound, peeled and cut into quarters
- 2 tablespoons fresh lime juice
- Pinch of salt and pepper
- 2 tablespoons freshly chopped cilantro plus extra for garnish
- Cooking spray
- Special equipment: round cookie cutter like a biscuit cutter; about 1 1/2 - 2 inches wide
- Preheat oven to 375.
- Cut two rounds out of each tortilla with a round biscuit cutter (about 1 1/2 - 2inches wide). You should have a total of 48 rounds from 24 tortillas. Place them on a baking sheet and coat the tops lightly with cooking spray. Flip the rounds over and lightly spray the other side. Bake for 15-18 minutes until golden and crispy, flipping halfway for even cooking.
- While the tortilla rounds bake, combine the cooked chicken with the oil, salt, pepper, cumin, and chili powder in a medium bowl. Toss well for even coating.
- Using a food processor with the shredding disk, shred the apple and jicama. If you don't have a food processor, cut the apple and jicama into 1/8'' thick and 1'' long matchsticks or julienned strips. Combine the apple and jicama mixture with the lime juice and cilantro. Add salt and pepper to taste.
- Assemble the tostadas by placing a scant tablespoon of chicken on the tops of 24 tortilla rounds on a baking sheet. Add cheese to the top of the chicken, then top with another layer of tortilla rounds, chicken and cheese. You should have a total of 24, 2-layer tostadas. Bake the assembled tostadas for 5-6 minutes in a 375 degree oven so that the cheese melts.
- Remove tostadas from oven and place on a serving platter. Top each with a mound of apple jicama slaw and a few cilantro leaves for garnish. Serve immediately.
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