A Chicken Tostada is your answer to handheld deliciousness. Blackened Cajun-style chicken, roasted chipotle aioli, and queso fresco are on point with their flavors and textures. This crowd-pleasing dish provides a welcome kick off for any game day or gathering.
All the elements can be made beforehand and assembled with the help of game day friends, making it the perfect party dish. We recommend to start with pasture-raised poultry from Footprints Farm.
Beer Pairing from Burghers for Blackened Cajun Chicken Tostada
Zelibrator Doppelbock: Dig in on big flavors with a big beer! Toasted malt and delicate caramel play catch with Maillard in the roasted corn and provide added foundation for the pickled pepper and savory fennel. The dry finish and citrus will beg for sip after sip.
Blackened Cajun Chicken Tostada
- Yield: Serves 6 guests 1x
Description
A handheld appetizer for game day or any other occasion.
Ingredients
- Blacked cajun chicken (see below)
- 18 yellow corn tortillas (see below)
- Black bean corn salsa (see below)
- Queso fresco
- Roasted chipotle aioli (see below)
- Scallions, thinly sliced
For the blackened cajun chicken:
- 3 lb chicken breast, boneless & skinless
- 1 cup cajun spice
- 4 tbsp olive oil
- 2 lemons, zested, reserve the juice
For the crispy corn tortillas:
- 18 yellow corn tortillas (street taco size)
- 4 tbsp olive oil
For the black bean corn salsa:
- 2 cups black beans, cooked and drained
- 1 cup corn, cleaned and roasted
- 1 cup red onion, small diced
- 1 cup tomato, small diced
- 2 garlic cloves, minced
- 2 tsp cumin, ground
- 2 tsp coriander, ground
- ½ cup cilantro, chopped
- 3 limes, zested and juiced
- Salt and black pepper to taste
For the roasted chipotle aioli:
- 1 can chipotle peppers (16 oz)
- 3 cups mayonnaise, olive oil-based if possible
- 1 lemon, zested and juiced
- ½ tsp black pepper, ground
Instructions
For the blackened cajun chicken:
- Preheat grill to 425 degrees or high heat.
- In a large mixing bowl, combine the chicken, olive oil, Cajun Spice, and lemon zest. Mix until chicken is evenly coated. Cover and refrigerate while the grill preheats.
- Once the grill is preheated, place the chicken breasts on the grill. Grill evenly on each side. Cover and allow the chicken to reach and internal temperature of 165 degrees. Remove chicken and allow to cool before cutting into 1/2-inch strips.
- Place chicken in a covered container and keep warm until it is time to assemble.
For the crispy corn tortillas:
- Place a sauté pan over on your grill after you’ve grilled your chicken.
- Place 2 tbsp olive oil in your preheated sauté pan. Gently lay in the tortillas, a few at a time, and toast on each side.
- Place the toasted tortilla on a tray layered with paper towels.
- Repeat steps 2 and 3 until all tortillas are toasted.
- Be very careful working with hot oil. Move gently and slowly.
For the black bean corn salsa:
- Mix all ingredients together and refrigerate overnight for maximum 4 days.
For the roasted chipotle aioli:
- Remove 3 chipotle peppers from adobo sauce. Finely chop each and place into a mixing bowl.
- Add lemon juice, zest, and black pepper. Mix evenly.
- Combine mayonnaise and pepper mixture until uniform.
- Season with a pinch of salt.
To plate:
- Lay out the crisped tortilla shells on a lined sheet tray.
- Top with an even amount of the warm chicken.
- Spoon the black bean corn salsa on top of the chicken.
- Place a small dollop of aioli on top and then sprinkle with queso fresco.
- Feel free to add a pinch of cilantro and cut limes as secondary accompaniments.
Recipes and Styling by Chef Kevin Hermann, 408 Heirloom
Beer Pairing by Neil Glausier, Burghers
Photography by Dave Bryce
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