Your south-of-the-border supper is ready in a snap with these Chicken Tostadas from Mely Martínez of Mexico in My Kitchen. With these tostadas, every ingredient – from the pinto beans to the queso fresco – works together perfectly, creating layers of crunchy, savory and delicious flavor. These tostadas make for an amazingly fast and family-friendly dinner!
Full recipe below the video:
Ingredients:
- 6 Oven Baked Corn Tostadas
- 1 cup Warm Mashed Pinto Beans
- 2 cups Chicken Breast; cooked and shredded (rotisserie is fine)
- 2 cups Shredded Romaine Lettuce
- 1 Medium-sized Tomato; sliced
- ½ Small Onion; thinly sliced
- 6 tbsp Crumbled Queso Fresco
- ½ Avocado; diced or sliced
- Optional: A good salsa of your choice
Directions:
- Evenly spread the warm mashed pinto beans onto the tostadas. Use about 2 tablespoons for each tostada.
- Pile the shredded romaine lettuce on top.
- Layer the shredded chicken breast on top of the lettuce.
- Place a slice of tomato on top of the chicken and add the sliced onion.
- Sprinkle the queso fresco over the top of your tostada.
- Let your family pile on the salsa.
