 |  | MONDAY'S CHICKEN TOSTADA
| 5/28/2017 6:19:48 PM - Serves 4
8 Corn Tortillas
2 Tablespoons Canola Oil
8 generous teaspoons of Trader Joe's Southwest Chipotle Sauce (or other chipotle flavored marinade/dipping sauce)
12 oz Queso Fresco (Mexican semi-soft white cheese), crumbled
2 oz shredded (cooked) chicken
2 medium tomatoes, chopped
8 generous teaspoons of Crema Mexicana (Mexican sour cream)
Handful of fresh cilantro leaves, coarsely chopped
Preheat oven to 400F
Cover baking sheet (or 2, depending on size of tortillas to baking sheet) with aluminum foil.
Heat oil in saute pan over medium-high heat. Saute tortillas about 5 seconds per side and lay on baking sheet(s) side by side.
Spread chipotle sauce on tortillas, generous teaspoon per tortilla.
Crumble about 1-1/2 oz of the queso fresco on top of each tortilla, then place the shredded chicken on top. Bake in the oven about 15 minutes, or until the cheese melts. Make sure the tortilla doesn't over cook and get crispy; you want to keep it soft.
Once out of the oven, put the chopped tomatoes and a generous teaspoon (or more!) of the Crema Mexicana on top. Sprinkle with cilantro and serve!
You can also replace the shredded chicken with cooked shrimp and it works great!
Great served with salad as a light lunch, or makes a nice appetiser (personally I like this as a light dinner).
Husband rating: 8.5 | | Adventures Into Monday's Gastronomic World |
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