PLANET HOLLYWOOD

Texas Tostadas

NACHO TORTILLA CHIPS ARE SMOTHERED WITH CHEESE, CHICKEN, SALSA, AND

GUACAMOLE IN THIS TRULY TEXAS-SIZED DISH.

2 (8-ounce) boneless skinless chicken breasts 1 (1-ounce) packet fajita seasoning mix 1 large yellow onion, diced

1 tablespoon canola oil

1 / 2 cup barbecue sauce 2 dozen nacho tortilla chips

1 cup shredded Mexican blend cheese 1 / 2 cup sour cream 1 cup Pico de Gallo

1 cup Guacamole

Cilantro, chopped, for garnish

Pico de Gallo

8 large Roma tomatoes, diced

1 large yellow onion, diced

1 large jalapeño, seeded and minced 2 tablespoons lime juice

1 tablespoon chopped cilantro

1 / 4 teaspoon granulated garlic 1 teaspoon kosher salt

1 / 4 teaspoon pepper Guacamole

4 large avocados, pitted

1 / 2 small red onion, diced 2 Roma tomatoes, diced

2 teaspoons chopped cilantro

1 teaspoon lemon juice

1 1 / 2 teaspoons kosher salt 1 / 4 teaspoon pepper 1 / 4 teaspoon granulated garlic 1 / 4 teaspoon cumin 1 / 4 teaspoon cayenne pepper, or to taste 1. Do ahead: Rub the chicken breasts with the fajita mix. Let rest at least 4 hours, or overnight.

2. Do ahead: To make the Pico de Gallo, combine all the ingredients in a medium bowl and refrigerate, covered, until needed.