Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine

Foodrhythms

About Recipe

Mexican chicken tostadas, crunchy corn tortillas topped with refried beans, shredded chicken, shredded iceberg lettuce, thinly sliced white onion, Mexican cream, crumbly cheese and your favorite salsa.

Ingredients

1 lb. chicken breast, cooked and shredded and lightly salted

1 16 oz. can refried beans / 2 cups homemade

1/2 head iceberg lettuce, shredded

1 medium white onion, very thinly sliced

1/2 cup Mexican cream, crema

4 ounces queso ranchero

2 cups of your favorite salsa

8 to 12 tostadas

Cooking Procedure

1

n n ASSEMBLING TOSTADASn n Start by gathering all your ingredientsn n Heat the refried beansn n Spread about 1 tablespoon of beans on each tostadan n Add shredded chickenn n Add shredded lettucen n Add sliced onionn n Add 1 tsp. of creamn n Add 1/2 oz. crumbled or grated cheesen n Top with salsa to tastenn

See Recipe Procedure

Tags

More Of Main-course Recipes

See All

More Of Vegetarian Recipes

See All
foodrhythms