1 package (6 oz) grilled chicken breast strips, chopped
3 medium tomatoes, diced
1 garlic clove, minced
2 T finely chopped fresh cilantro leaves
1/2 t Old Bay seasoning
1 can sliced ripe black olives, drained
2 c mixed iceberg, romaine and green leaf lettuces, chopped
1/4 c finely chopped red bell pepper
2 T fresh lemon juice
8 white corn tortillas
1 c refried black beans
1/2 wheel queso fresco, crumbled
1 c salsa
Instructions
Preheat oven to 350°F. In skillet heat oil over medium heat. Add
onion and cook three minutes, stirring occasionally. Add
chicken, tomatoes, garlic, cilantro, and seasoning and cook 3-5
minutes or until mixture is heating through. Remove skillet from
heat; cover and keep warm. In medium bowl toss black olives,
lettuce, bell pepper and lemon juice.
Place tortillas on large cookie sheet and bake 5-7 minutes or until
crisp.
Spread 2 T refried beans over each tortilla. sprinkle lettuce mixture
over tortillas, then top with chicken mixture and cheese. Serve with
salsa on the side to spoon over tortillas.
Originally Submitted
1/8/2011
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