Ingredients:4 corn tortillas
3 t. olive oil
3/4 c. Monterey Jack cheese, grated
1/2 small red onion, diced small
1/2 t. chili powder
1 garlic clove, minced
breast meat from 1 rotisserie chicken, torn into bite-size pieces
coarse salt and pepper
1 T. plus 1 t. fresh lime juice
1/2 head lettuce, shredded
1 tomato, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
fresh cilantro, for serving
Directions:
Preheat oven to 400. Lightly brush both sides of tortillas with 2 t. oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among the tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
Heat 1 t. oil in a large skillet. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 c. water and season with salt and pepper. Cook stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 t. lime juice and remove from heat.
In a large bowl, combine lettuce and 1 T. lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion and cilantro.
Makes 4 servings. Total time 25 minutes.
Verdict:
So good. I am not just saying that because I love tostadas, because I do, but these taste similar to something that you would get in a Mexican restaurant. Except in a restaurant they are normally soggy from sauce. I liked these so much we are having them again next week. Perhaps I am just really loving Mexican food.
