This is a great way to use up leftover cooked chicken. Tostadas are a favourite snack in Mexico, the filling varies according to the area, it can be beef, chicken, pork, turkey, crab or just vegetables. The filling is always piled high so Tostadas are always quite a challenge to eat elegantly but what the heck they taste delicious!
C if corn tortillas are used
8 tortillas, they ought to be corn tortillas but wheat flour tortillas can be substituted.
225g (8ozs) Refried Beans, optional, (see recipe)
1/2 iceberg lettuce, shredded
110-175g (4-6ozs) cooked chicken breast, shredded
1 sliced chilli, optional
4 very ripe tomatoes, sliced or Pico de Gallo (Tomato Salsa - see recipe)
1 avocado or Guacamole (see recipe)
4 tablespoons (5 American tablespoons) spring onion
3 tablespoons (4 American tablespoons) sour cream
50-110g (2-4ozs) grated Cheddar cheese
Deep fry the tortillas in hot oil until crisp and golden, drain on kitchen paper. Put each tortilla on a hot plate, spread with a little warm refried beans and then top with some crunchy lettuce, shredded chicken breast, guacamole and so on.
Finish off with a blob of sour cream and a sprinkling of cheddar cheese and chives.
Serve immediately. In Mexico, Tostados are considered to be finger food - you'll need both hands!