Beat-the-Heat Tostadas
Dice tomatoes and shred lettuce; refrigerate until needed. Mash or puree avocado in a blender to make a smooth paste. Add salt and pepper to taste. (For smoother spreading consistency, mix in a dash o
Ingredients
- 8 tostada shells (crisp, whole corn tortillas)
- 3 medium avocados, pitted, peeled, and pureed
- 3 cups cooked, boneless chicken, chilled (shredded and sprinkled with salt)
- One 14-oz can refried beans (optional)
- 2 medium diced tomatoes
- Shredded lettuce
- 2 cups grated cheese -- Monterrey Jack, cheddar, Colby, or any combination
- 1 pint sour cream (optional)
Instructions
- 1
Dice tomatoes and shred lettuce; refrigerate until needed.
- 2
Mash or puree avocado in a blender to make a smooth paste. Add salt and pepper to taste.
- 3
(For smoother spreading consistency, mix in a dash of evaporated milk and stir well.)
- 4
Spread each tostada with refried beans, if desired, and then avocado.
- 5
(For homemade refried beans, mash well-cooked pinto beans and fry in bacon grease, stirring frequently, for 2 or 3 minutes, until the beans form a thick paste.)
- 6
Spread chilled chicken on top of the avocado. Be generous!
- 7
Add diced tomatoes, shredded lettuce, and cheese according to taste.
- 8
Sour cream may be spooned over the entire tostada for extra taste and elegance.
- 9
Place leftover avocado, diced tomato, lettuce, and cheese on the table as extra toppings for hearty eaters.
- 10
Tostadas are finger food, but provide forks for those who prefer to keep their fingers clean.