Ingredients: 2 cups rotisserie chicken – shredded,6 small corn tortillas,1/3 can refried beans,1/2 tomato, diced small,1 jalapeño, sliced,Shredded iceberg lettuce,Cotija cheese (Mexican queso),1 lime – cut into wedges,6 teaspoons guacamole,Salsa
Instructions:
- Preheat oven to 350 degrees.
- Place corn tortillas on a cookie sheet and bake for 16-17 minutes or until the edges brown and curl.Cool cooked tortillas at room temperature.To build the tostadas, start by spreading 1-2 tablespoons of refried beans on each tortilla.Next, top with a handful of shredded rotisserie chicken, shredded iceberg lettuce, diced tomato, and guacamole.
- Drizzle with the juice of one lime wedge.
- Sprinkle with cotija cheese.
- Drizzle with salsa.
- Garnish with jalapeos.
- Serve open-faced.Makes 6 tostadas. Serving size is 2 tostadas.
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