mixed tostadas
- Categories
- Tex/mexican
- Chicken
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Refried Beans; * |
| 1½ cup | Casera Sauce; ** |
| 1 x | Vegetable Oil |
| 6 eaches | Corn Tortillas; *** |
| 2 cups | Chicken; Cooked, Cut Up |
| ¾ cup | Montery Jack Cheese;Shredded |
| 3 cups | Lettuce; Shredded |
| 1 each | Avocado; Cut Into 12 Slices |
| 1 x | Dairy Sour Cream |
* See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7 inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately until hot. Heat ⅛-inch of oil in skillet over medium heat just until hot. Cook tortillas, one at a time in the hot oil, until crisp, about 1 minute; drain. Spread each tortilla with ¼ cup of beans, top with 2 T of the sauce, ⅓ cup of the chicken and 2 more T of the sauce. Sprinkle each with 2 T of the cheese. Set oven control to broil. Place tortillas on rack in broiler pan. Broil with tops 2 to 3 inches from the heat until cheese is melted, about 3 minutes. Top each tortilla with ½ cup of lettuce, 2 slices of avocado and sour cream.
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