Here's a really nice way to use leftover cooked (or store bought rotisserie) chicken. Or if you prefer vegetarian tostadas, just use black beans instead. You can use jarred salsa, but I think what really makes this recipe is the fresh salsa verde. So if you don't have time to make that, I suggest you at least sprinkle your tostada with some chopped cilantro to experience some of that fresh flavor. If you make the salsa the day before, this dish comes together very quickly and your kids can help pile on the toppings. Of course you might want to use a very mild salsa for the little ones, unless yours are way more adventurous than mine...no way does salsa verde pass the muskle test at my house (family nick name).
CHICKEN (OR BLACK BEAN) TOSTADAS
corn tortillas
extra virgin olive oil
suggested toppings:
shredded cooked chicken (or cooked or canned black beans, drained)
shredded cheese (cheddar, monterey jack or combo)
shredded lettuce
avocado slices
sour cream
chopped fresh cilantro (especially if using jarred salsa)
1. Preheat oven to 375° F. Brush the tortillas on both sides with oil and place on a sheet pan. Bake for about 8 minutes, then turn over. Bake for another 6-8 minutes or until golden brown and crispy. Alternately, you can fry the tortillas in oil until crispy.
2. Top each tortilla with chicken or beans, salsa and cheese (in any order you want). Place back in the oven for just a few minutes to warm the toppings and melt the cheese.
3. Top with cold toppings of choice (such as lettuce, avocado and sour cream). Sprinkle with chopped cilantro.
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| corn tortillas, brushed with oil |
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| nice and crispy |
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| topped with cheese |
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| topped with shredded chicken |
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| topped with salsa verde |
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| halved avocado |
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| topped with lettuce, sour cream and avocado (plus more cheese) |
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