Very fast.
| Chicken Tostadas |
Recipe Type: Entree
Author:
Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Serves: 4
Ingredients
- 8 small corn tortillas
- 1 can refried beans, preferably spicy
- 1 rotisserie chicken, shredded
- 2 cups finely shredded lettuce
- 1 medium red onion, thinly sliced into rings
- 8 radishes, thinly sliced
- 1 cup crumbled queso fresco or mild feta cheese
- Mexican sour cream (or regular sour cream diluted with milk) for drizzling
- Fresh Tomatillo-Avocado Salsa:
- 8 ounces tomatillos, husked, rinsed and coarsely chopped
- 1 avocado, halved, pitted and peeled
- 1/2 cup packed fresh cilantro leaves
- 1 serrano chile
- 1 tablespoon fresh lemon juice
- Salt and freshly cracked black pepper
Instructions
- Fry each corn tortilla until golden brown.
- Heat the refried beans.
- At the table, construct the tostada as follows: Spread refried beans on a tortilla. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.
Notes
To make the salsa: Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.