Photo: Jennifer CauseyThe author ofThe Mexican Home Kitchencookbook andMexico In My Kitchenblog shares her “all-time” favorite comfort food: “The crunchiness of the tostada, creaminess of the beans and freshness of the lettuce create a combination that I can’t resist!“Mely Martinez’s Chicken Tostadas2 1/2 cups shredded cooked chicken breasts1/4 tsp. kosher salt1/4 tsp. garlic powder1/4 tsp. onion powder1/8 tsp. black pepper1 cup refried beans (black beans or pinto beans, from one 16-oz. can), warmed12 corn tostadas2 cups shredded iceberg lettuce1 avocado, sliced1 tomato, chopped2 oz. queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup)Mexican cream or sour creamSalsa of your choicePickled jalapeno chiles and carrotsToss together shredded chicken, salt, garlic powder, onion powder and black pepper in a medium bowl.Spread 1 heaping tablespoon refried beans onto each tostada. Top evenly with chicken mixture, lettuce, avocado, tomato and queso fresco. Drizzle with Mexican crema. Serve with sala and pickled jalapeno chiles and carrots.Serves:6Active time:10 minutesTotal time:10 minutes
Photo: Jennifer Causey
The author ofThe Mexican Home Kitchencookbook andMexico In My Kitchenblog shares her “all-time” favorite comfort food: “The crunchiness of the tostada, creaminess of the beans and freshness of the lettuce create a combination that I can’t resist!“Mely Martinez’s Chicken Tostadas2 1/2 cups shredded cooked chicken breasts1/4 tsp. kosher salt1/4 tsp. garlic powder1/4 tsp. onion powder1/8 tsp. black pepper1 cup refried beans (black beans or pinto beans, from one 16-oz. can), warmed12 corn tostadas2 cups shredded iceberg lettuce1 avocado, sliced1 tomato, chopped2 oz. queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup)Mexican cream or sour creamSalsa of your choicePickled jalapeno chiles and carrotsToss together shredded chicken, salt, garlic powder, onion powder and black pepper in a medium bowl.Spread 1 heaping tablespoon refried beans onto each tostada. Top evenly with chicken mixture, lettuce, avocado, tomato and queso fresco. Drizzle with Mexican crema. Serve with sala and pickled jalapeno chiles and carrots.Serves:6Active time:10 minutesTotal time:10 minutes
The author ofThe Mexican Home Kitchencookbook andMexico In My Kitchenblog shares her “all-time” favorite comfort food: “The crunchiness of the tostada, creaminess of the beans and freshness of the lettuce create a combination that I can’t resist!”
Mely Martinez’s Chicken Tostadas
2 1/2 cups shredded cooked chicken breasts
1/4 tsp. kosher salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. black pepper
1 cup refried beans (black beans or pinto beans, from one 16-oz. can), warmed
12 corn tostadas
2 cups shredded iceberg lettuce
1 avocado, sliced
1 tomato, chopped
2 oz. queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup)
Mexican cream or sour cream
Salsa of your choice
Pickled jalapeno chiles and carrots
Serves:6
Active time:10 minutes
Total time:10 minutes
source: people.com
