Tostadas de Pollo

Ingredients

Corn tortillas

8

Olive oil

2 tablespoons (for brushing)

Chicken breast

2 cups, cooked and shredded

Salt

to taste

Pepper

to taste

Lime

1, cut into wedges

Cilantro

1/4 cup, chopped

Avocado

1, sliced

Refried beans

1 cup

Tomatoes

1 cup, diced

Lettuce

2 cups, shredded

Cheese

1 cup, shredded (cheddar or queso fresco)

Salsa

1/2 cup

Instructions

1. Preheat the oven to 400°F (200°C).
2. Brush both sides of the corn tortillas with olive oil and arrange them on a baking sheet in a single layer.
3. Bake the tortillas for 8-10 minutes or until they are crispy and golden brown. Keep an eye on them to avoid burning.
4. In a bowl, mix the shredded chicken with salt, pepper, and any additional spices you prefer, such as cumin or chili powder for an extra kick.
5. Spread a layer of refried beans onto each crispy tortilla, ensuring it's well-covered.
6. Top with the seasoned shredded chicken, distributing it evenly across all tostadas.
7. Add a generous amount of shredded lettuce, followed by diced tomatoes and shredded cheese.
8. Drizzle salsa over the toppings to add a burst of flavor.
9. Garnish each tostada with sliced avocado and a sprinkle of chopped cilantro.
10. Serve immediately with lime wedges on the side for an extra zesty touch.