Like little edible plates, these fried tortillas can support anything that is not too juicy.
oil, for shallow frying
14 freshly prepared unbaked corn tortillas
225 g (8 oz) 1 cup mashed red kidney or pinto beans
1 iceberg lettuce, shredded
oil and vinegar dressing (optional)
2 cooked chicken breasts, skinned and thinly sliced
225 g (8 oz) Guacamole
115 g (4 oz) 1 cup coarsely grated Cheddar cheese
pickled jalapeno chillies, seeded and sliced, to taste
14 freshly prepared unbaked corn tortillas
225 g (8 oz) 1 cup mashed red kidney or pinto beans
1 iceberg lettuce, shredded
oil and vinegar dressing (optional)
2 cooked chicken breasts, skinned and thinly sliced
225 g (8 oz) Guacamole
115 g (4 oz) 1 cup coarsely grated Cheddar cheese
pickled jalapeno chillies, seeded and sliced, to taste
method
1. Heat the oil in a frying pan and fry the tortillas until golden brown on both sides and crisp but not hard.
2. Spread each tortilla with a layer of beans. Put a layer of shredded lettuce (which can be left plain or lightly tossed with a little dressing) over the beans.
3. Arrange pieces of chicken in a layer on top of the lettuce. Carefully spread over a layer of the Guacamole and finally sprinkle over a layer of the grated cheese.
4. Arrange the mixed tostadas on a large platter. Serve on individual plates but eat using your hands.
2. Spread each tortilla with a layer of beans. Put a layer of shredded lettuce (which can be left plain or lightly tossed with a little dressing) over the beans.
3. Arrange pieces of chicken in a layer on top of the lettuce. Carefully spread over a layer of the Guacamole and finally sprinkle over a layer of the grated cheese.
4. Arrange the mixed tostadas on a large platter. Serve on individual plates but eat using your hands.
serving amount
makes 14
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