Chicken Tostadas (Marcela Valladolid) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
8 tostadas |
1 cup refried beans, warmed |
4 cups cooked 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, for drizzling |
fresh tomatillo-avocado salsa, recipe follows |
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 |
Directions:
1. Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.
2. 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.
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