Chicken Tostadas
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Chicken Tostadas
YIELD Makes 4 servings
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INGREDIENTS
| 2 | cups Refried Beans (recipe) or canned refried beans |
| Fresh Tomato Salsa (recipe) | |
| Lime-Cumin Dressing (recipe) | |
| 4 | flour tortillas (10-inch diameter) or 8 corn tortillas (6-inch diameter) |
| Vegetable oil | |
| 3 | cups shredded cooked chicken |
| 4 | cups shredded iceberg lettuce |
| 1 | small carrot, shredded |
| 1 | cup (4 ounces) shredded mild Cheddar cheese, divided |
| 1 | large, firm-ripe avocado, pared, pitted, sliced |
| 1/2 | cup sour cream |
PREPARATION:
- Prepare Refried Beans, mashing coarsely.
- Prepare Fresh Tomato Salsa and Lime-Cumin Dressing.
- Preheat oven to 250°F. Heat 1 inch oil in deep, heavy, large skillet over medium-high heat to 375°F; adjust heat to maintain temperature. Line baking sheet with paper towels.
- Fry tortillas, 1 at a time, in oil 1 minute or until crisp and light brown, turning once. Drain on paper towels. Keep warm in oven on prepared baking sheet.
- Reheat beans, if necessary. Combine chicken, lettuce and carrot in large bowl. Add dressing; toss to mix.
- To serve, place 1 flour or 2 corn tortillas on each plate. Spread beans to within 1/2 inch of edge of each tortilla. Sprinkle 3/4 cup cheese evenly over tostadas. Top with chicken mixture and avocado. Garnish with remaining cheese. Serve with Fresh Tomato Salsa and sour cream.
This recipe appears in:
Mexican
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