Mexican Chicken Tostadas
You can make tostadas in any way you like by adding all of the toppings you love. These are piled high with layer after layer of deliciousness and you’ll be savoring every bite.
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Equipment
- 1 Cutting Board
- 1 Knife
- 1 Blender
Ingredients
Chicken Tostadas:
- 8 tostadas
- 1 cup refried beans warmed
- 4 cups chicken cooked and shredded
- 2 cups lettuce finely shredded
- 1 medium red onion thinly sliced into rings
- 8 radish thinly sliced
- 1 cup queso fresco cheese crumbled
- Mexican sour cream for drizzling
Fresh Tomatillo-Avocado Salsa:
- 8 ounces tomatillos husked, rinsed and coarsely chopped
- 1 avocado halved, pitted and peeled
- ½ cup cilantro
- 1 serrano chili
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
Instructions
For the Chicken Tostadas:
- 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.8 tostadas, 1 cup refried beans, 4 cups chicken, 2 cups lettuce, 1 medium red onion, 8 radish, 1 cup queso fresco cheese, Mexican sour cream
For the Fresh Tomatillo-Avocado 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.8 ounces tomatillos, ½ cup cilantro, 1 serrano chili, 1 tbsp lemon juice, ½ tsp salt, ½ tsp black pepper, 1 avocado
Nutrition
Serving: 1TostadaCalories: 399kcalCarbohydrates: 30.6gProtein: 29.4gFat: 17.3gSaturated Fat: 6.3gCholesterol: 66mgSodium: 546mgPotassium: 472mgFiber: 5.4gSugar: 1.1gCalcium: 53mgIron: 2mg
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