Chicken And Sweet Corn Tostadas
|Boneless chicken||1 1⁄2 Pound, skinned and cut into bite-sized pieces (750 Gram)|
|Oil||30 Milliliter (2 tablespoon)|
|Ground cumin||10 Milliliter (2 teaspoon)|
|Bisto powder||15 Milliliter (1 tablespoon)|
|Tomato puree||15 Milliliter (1 tablespoon)|
|Sweet corn kernels||7 Ounce (198 grams)|
|Sour cream||125 Milliliter (1/4 pint)|
|Cheddar cheese||4 Ounce (100 grams)|
|Lemon wedges/Lime wedges||3 (For garnish)|
1.'Heat-the oil in a pan and saute the onion until soft.
Add the chicken piecesand stir-fry until pale coloured.
Stir in the ground cumin and cook for 1 minute, and then stir in the Bisto Powder, tomato puree, sweetcorn and soured cream.
Simmer for 15 minutes, stirring occasionally.
Preheat the oven to 140Â°C/275Â°F/Gas Mark 1.
Place the tostadas in the oven for 5-10 minutes, until warm.
To assemble: divide the lettuce between the hot tostadas.
Top with the chicken and sweetcorn mixture, grated cheese, avocado slices, onion rings and chopped tomato.
Serve immediately and squeeze the lemon or lime-wedges over the topping.