Planet Hollywood’s Texas Tostados
8 fried nacho chips
Mixed shredded cheeses to taste
Sour cream
Cilantro sprigs for garnish
Nacho chicken:
1 pound boneless chicken breast meat
2 tablespoons vegetable oil
1 tablespoon fajita marinade
1/3 cup barbecue sauce
1 cup diced yellow onions
Pico de gallo:
2 pounds plum tomatoes
6 ounces (3/4 cup) diced red onion
1 ounce (2 tablespoons) finely chopped cilantro
1 ounce (2 tablespoons) finely chopped jalapenos
1/4 tablespoon granulated garlic
1/4 tablespoon salt
Guacamole:
6 avocados
1/2 cup chopped red onions
3/4 cup chopped plum tomatoes
1/4 tablespoon Tabasco
1/2 teaspoon lemon juice
1/4 tablespoon granulated garlic
1/2 tablespoon salt
1/4 tablespoon cumin
Pinch cayenne pepper
3/4 tablespoon finely chopped cilantro
.
-
To make pico de gallo, cut plum tomatoes in half and remove seeds. Dice
into 3/8-inch pieces and place in a large mixing bowl. Add red onion,
cilantro, jalapeno, granulated garlic and salt. Cover and refrigerate. -
To make guacamole, have all ingredients cut and measured before cutting
avocados. Cut avocados in half. Remove pit and discard. Using a spoon,
remove the avocado from the outer skin. Cut avocados into 1-inch dice and
place in a large mixing bowl. Add red onions, plum tomatoes, Tabasco, lemon
juice, granulated garlic, salt, cumin, cayenne pepper and cilantro. Mix
well, using a potato masher or large spoon, but do not overmix. -
To make the nacho chicken mix, marinate chicken in fajita marinade
overnight. Remove chicken from the refrigerator and grill until fully
cooked. Let cool and then dice into 1/4-inch cubes. Sauté yellow onions in
vegetable oil until translucent. Mix chicken with barbecue sauce and cooked
onions. Refrigerate to cool. -
Heat oven to 375°F. Place nacho chips on a foil-lined baking sheet. In a
microwave-safe container, microwave nacho chicken mixture until just warm.
Place a generous amount of chicken on each chip. Sprinkle each with cheese.
Bake for 6 to 8 minutes. Place cooked tostados on a large platter and serve
with ramekins of sour cream, pico de gallo and guacamole. Garnish with
cilantro.
Yield: 4 servings.