Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.
Crumble 2 tostada shells on each of 6 salad plates.
Layer half each of the chicken pieces and Mexican Coleslaw on crumbled tostadas.
Top with cheese, remaining chicken and coleslaw, olives and orange wedges.
Sprinkle with chili powder.
Top with taco sauce.
Yields 6 servings.
bowl and stir in chicken, remaining cilantro, and salt to
Heat the honey in a skillet, just until it starts melting a bit - do not let it burn.
Stir in the cooked chicken pieces and sprinkle on black pepper and red pepper flakes, to taste. Remove from heat and cover with lid to keep warm.
Toast tostada shells in toaster oven until lightly browned (keep a close eye on, these will burn quickly).
Spread refried beans onto shells, then top with the chicken and avocado.
Place chicken in a gallon size ziplock
In a small bowl, combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling.
Cut chicken into bite-size strips.
Arrange romaine on warmed tortillas.
Top with kiwifruit and/or tomatoes, chicken, and cheese.
Place chicken in a gallon size zip-
In a large bowl combine the chicken, lettuce, green bell pepper, tomatoes and onions. Mix together and set aside.
Heat tortillas by placing them in a large dry skillet over medium high heat and turning once until golden and puffy.
To Assemble Tostadas: Place a tortilla on a plate, top with some of the chicken mixture and garnish with sour cream, salsa and cheese. Repeat with all tortillas.
taste.
Prepare the chicken:
Preheat oven to
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Place chicken in a single layer in
Heat shells as directed on package.
Heat beans over medium heat until hot.
Heat chicken, chili powder, oregano, salt, cumin and tomato sauce until hot.
Cut avocado lengthwise into slices; sprinkle with lemon juice.
Spread about 1/4 cup of the beans on each shell; spread with about 1/4 cup chicken mixture.
Sprinkle with cheese.
Arrange tomato and avocado slices and lettuce on top.
Serve with sour cream and taco sauce.
Preheat oven to 350\u00b0.
Rinse chicken; pat dry.
Cut into strips.
In skillet, cook 1/2 of chicken in margarine over medium-high heat 2 to 3 minutes or until tender.
Remove from skillet.
Cook remaining chicken and onion 2 to 3 minutes or until tender.
Return all chicken to skillet.
Add salsa and taco seasoning.
Simmer, uncovered, 10 minutes.
Heat beans.
On baking sheet, arrange shells, overlapping as necessary.
Heat in oven 5 to 7 minutes.
Heat tostada shells according to package directions.
In medium skillet, quickly cook chicken strips and onion in butter until chicken is browned.
Add salsa and seasoning mix, reduce heat and simmer uncovered for 10 minutes.
To assemble, spread 1 heaping tablespoonful refried beans on each shell; spoon 1/3 cup chicken mixture next and top with lettuce, tomato and cheese.
heat oil & salt in a skillet and fry corn tortillas until brown and crispy.
shred chicken and season with enchilada sauce, lemon juice, chili powder, season salt, cumin and garlic powder; heat in a small pot until the chicken absorbs most of the sauce. if you like onion you can saute some and add to the chicken.
heat beans.
layer beans, cheese, chicken, lettuce, diced tomato, top with taco sauce. serve with my spanish rice recipe.
Combine tomatoes, beans, jalapeno and cumin in skillet. Add cooked chicken. Heat 5 minutes or until thickened.
Cook chicken, cut into strips.
Fry tortillas crisp.
Drain on paper towels.
Spread each tortilla generously with beans, chicken, lettuce and cheese, olives, tomato and avocado.
Top tostada with hot sauce.
Heat tostada shells according to package directions.
In a medium skillet, quickly cook chicken strips and onion in butter until chicken is browned.
Add salsa
and remaining mix.
Reduce heat and simmer, uncovered, 10 minutes.
Toss chicken in salsa.
Let set in refrigerator for 1 hour, then spread shells with cream cheese.
Spread chicken over cheese. Top with lettuce, tomato and cheese.
Serve with hot sauce and jalapenos.
Toss chicken with salsa.
Spread tostada shells with cream cheese.
Top with chicken mixture, lettuce, tomatoes and cheese. Serve with additional salsa, if desired.