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Texas Tostados Recipe from Planet Hollywood


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

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

Yield: 4 servings


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.



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