Recipe

Chicken tostadas

Apr 30, 1975 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Chicken tostadas
  • 4 large flour tortillas
  • 1/2 cup (120g) canned refried beans
  • 1/2 cup (130g) bottled medium chunky salsa
  • 2 1/2 cup (425g) coarsely chopped cooked chicken
  • 1 1/2 cup (185g) grated cheddar cheese
  • 4 cup (240g) finely shredded iceberg lettuce
  • 2 medium tomatoes (300g), chopped coarsely
  • 3 green onions, sliced thinly
  • 1/2 cup (120g) light sour cream

Method

Chicken tostadas
  • 1
    Preheat grill to hot.
  • 2
    Place tortillas, in single layer, on oven trays.
  • 3
    Combine beans and salsa in small bowl. Divide bean mixture among tortillas; top with chicken and cheese. Place under preheated grill until cheese melts and tortillas' edges crisp.
  • 4
    Top tostadas with lettuce, tomato, onion and sour cream to serve

Notes

Refried beans are sold, canned, in most supermarkets, as are packaged flour tortillas. Made of pinto beans that are just parboiled then fried with various seasonings, refried beans are also known by their Mexican name of frijoles refritos. You will need to purchase one small iceberg lettuce for this recipe.

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