Check out the Corinader Chicken Tostadas with refried beans and Fennel calories and how many carbs in Corinader Chicken Tostadas with refried beans and Fennel. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Tuesday, November 22, 2011 at 9:41am
filed under
Main Dishes
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 40 min
Cook time: 40 min
Difficulty: Normal
Calories: 316 (16% DV)
Fat: 7g (11% DV)
Carbohydrates: 40g (13% DV)
Protein: 24g (48% DV)
Ingredients: Makes 6 servings (6 each)
30
ounces
1/2
cup
2
tablespoons
2
2
pieces
1
teaspoon
1
tablespoon
1
pinch
1/2
cup
4
servings
1/3
cup
6
Tip: Click on the ingredient links to learn the nutritional information for all the Corinader Chicken Tostadas with refried beans and Fennel ingredients. The serving size for any ingredient in Corinader Chicken Tostadas with refried beans and Fennel may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
For beans Place beans and next 5 ingredients in processor; blend to chunky puree. Heat oil in heavy large saucepan over medium heat. Add bean mixture and 1/2 cup reserved bean liquid. Stir over medium- low heat until warmed through, adding more bean liquid if dry, about 5 minutes. Season with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using. For fennel and chicken: Brush fennel slices with 1 1/2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add fennel slices. Sear until lightly browned and crisp-tender, 2 to 3 minutes per side. Transfer to plate. Cut into strips. Reserve skillet. Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets. Spread out coriander seeds on sheet of foil. Sprinkle chicken with salt and pepper; coat with coriander seeds. Heat 4 1/2 tablespoons oil in reserved skillet over medium-high heat. Working in batches, if necessary, add chicken to skillet. Sauté until cooked through, about 3 minutes per side. Transfer to work surface. Cool 5 minutes. Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips. Assembly: Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges