Chicken Tostadas (Marcela Valladolid) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 whole rotisserie chicken |
2 cups shredded romaine lettuce |
1 tablespoon olive oil |
1 tablespoon red wine vinegar |
salt and freshly ground black pepper |
8 store-bought tostadas |
1 cup refried beans |
1 avocado, sliced |
1/2 tomato, finely chopped |
mexican crema, for drizzling |
queso fresco, crumbled |
pickled jalapenos, optional |
Directions:
1. Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
2. In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
3. To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.
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