I adore Mexican cuisine. My family does too. Anything that has hot peppers, onions, cheese and tomatoes turns me on! This dish was no exception. It also had the added protein of chicken and beans. What’s not to love about the four food groups all landing on top of a crispy tostada?
Wal-Mart of all places was having a sale…a 24 pack of tostadas for just $1! Great price and it made a great supper, plus they are really easy to make. For this dish (which
serves four or five) I used:
- 10 tostada shells
- 8-10 oz re-fried beans (about half a can)
- 4 oz shredded cheddar cheese
- 1 cooked, cooled and diced breast of chicken
- 1 avocado in thin slices
- 1/2 finely diced onion
- a wedge of iceberg lettuce thinly sliced
- 1 tomato diced
- pickled jalapeno slices as desired
Preheat oven to 350°, arrange tostada shells on a well seasoned cookie sheet, spread approximately one ounce of beans on each along with a handful of diced chicken on each. Cover this with a good pinch of shredded cheese and bake for about 6 or 7 minutes or until the cheese is melted. Remove from oven and top with avocado slices, tomato cubes, lettuce and jalapeno pepper slices and plate up.
I made a batch of fresh asparagus by steaming it in the microwave with about half a cup of water and a couple of pats of butter for 3 and 1/2 minutes in an appropriately sized dish loosley covered with a lid. This went very well with our
tostadas and everyone got a wedge of lemon to squeeze over their plate to brighten the whole meal. There wasn’t even a scrap left over