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Shredded Chicken Tostadas with Salsa Verde and Fried Onions & Marigolds

Author Vianney Rodriguez

Ingredients

  • For Fried Onions with Marigolds
  • 1 large onion halved and cut into 1/4 inch slices
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup flour
  • 1 tsp pepper
  • 1 tsp garlic powder
  • oil for frying
  • Salt
  • ½ cup dried organic marigold leaves
  • For Tostadas:
  • Tostada shells
  • Warm refried beans
  • Warm shredded chicken
  • Salsa Verde

Instructions

  1. For Fried Onions with Marigolds:
  2. Heat oil, about 2 inches over medium high heat to 350 degrees. Preheat oven to warm. Line a baking sheet with paper towels.
  3. In one bowl lightly beat eggs and milk. In a another bowl, mix flour, pepper and garlic powder. Working in batches dip sliced onions in egg mixture, shake off excess and then dredge in flour mixture, shake off excess.
  4. Fry until lightly brown, drain on baking sheet with paper towels and season with salt. Keep in warm oven, repeat process until all onions are fried. When ready to serve, toss warm onion slices with dried marigolds. Use to top tostadas.
  5. For Tostadas:
  6. Spread warm refried beans on tostada shells, top with warm shredded chicken, salsa verde and fried onions and marigolds.