Tostadas with Chicken

Adapted from Cooking Light Magazine Sept. 2011

 Mexican is so good, but tacos get a little bit tired for your at home mexican eating. This is a simple way to pretty much take the same ingredients and change it up a bit. The avacado dressing is the key here. I would put it on any mexican dish I made:)

Homemade refried beans
              1/2 tomato, chopped
               1/4 cup onions, chopped small
                can of small red beans, drained
               salt and pepper
Chicken, roasted in 1/4 in. water with salt, pepper and adobo seasoning; shredded
 Peppers (can kind you like), chopped big
1 clove garlic, coarsely chopped
Romaine lettuce, chopped
Queso De Fresco (or preferred cheese)
Green onions, chopped
           1/2 avacado
            2 T. light sour cream
             1 t. olive oil
            2 1/2 T. chicken broth
             2 T. lemon juice, fresh
             pinch of kosher salt
             pinch of crushed red pepper flakes


Refried Beans- Saute onions and tomatoes in 1 T. olive oil for 5-7 minutes or until they are very soft. Add beans. Cook for 15 minutes on low, stirring a few times. Mash beans with a fork and serve warm.

Avacado Dressing- Place ingredients in a food processor and puree.

Assemble Tosadas- Fried each tortilla in 1 T. olive oil until crispy, about 2-3 minutes on each side. Place on your plate. Add chicken, peppers, and garlic to the same sauce pan and toss to mix for about 3 minutes. Spread refried beans onto tortillas; add chicken mixture; top with romaine lettuce, green onions, cheese, and avacado dressing.


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