Brit and I had leftover tortillas and cheese from our quesadillas that we needed to use up before we go on vacation this Saturday. Our veggie tostadas turned out really well, so I proposed we make tostadas again. We also had lots of leftover chicken from a chicken roaster Brit made on Sunday, so we only needed a few more ingredients to make ourselves some chicken tostadas.
Chicken Tostadas
serves 4
Roast chicken
Tortillas
Mexican blend cheese
1 onion, sliced
1 bell pepper, sliced
Olive oil
Chicken stock
Salt pepper
Sour cream
Chipotle salsa
1 can refried beans
1 tomato, diced
Mix the can of refried beans in a small pot with some healthy scoops of salsa over low-medium heat until hot.
Saute the sliced onion and bell pepper in a little olive oil and fully cook in a few splashes of chicken stock. Season with salt and pepper and set aside.
In the same saute pan, spray with non-stick spray, and toast the tortillas over low heat until brown and crisp.
On your plate, layer one toasted tortilla, the bean/salsa mixture, cheese, roast chicken pieces, sauteed veggies, diced tomatoes, sour cream, and more salsa.
Pretend you can eat this dish with grace, give up after just one or two bites, cut it all up, mix together, and enjoy! Go back for seconds if you desire.
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