Serves 1
Directions
- 1Set your pan to medium heat with olive oil.
- 2Once the oil's hot enough, add in your thinly sliced onions, your diced jalapeños.
- 3Once those have cooked down, add in your garlic.
- 4Add in the pickled jalapeño with the juice, the chopped chilies in adobo and your spices.
- 5Stirring consistently so they don't burn.
- 6Then add in your salsa, and the cooked chicken.
- 7Add in your hot water and increase the heat to a boil.
- 8Once it's at a boil, turn the heat down to low, cover and cook for 10 minutes.
- 9After 10 minutes, give it a taste and add anything you think it might need.
- 10On a baking sheet, put down your tostadas and put on the chicken and layer it with some cheese.
- 11Then you're gonna put it in your oven or air fryer on a broil setting just to melt the top.
- 12Once the cheese is nice and melted, you can top it with pico de gallo, hot sauce, sour cream, whatever you like.
Ingredients
- tostada shells
- shredded cheese
- 3 cups cooked chicken
- 2 cups salsa
- 8 chilies packed in adobo
- 0.25 cup chopped pickled jalapeños
- 3 tbsp jalapeño juice
- 1 large onion
- 5 cloves garlic
- 1 jalapeño seeded
- 0.5 cup water
- 1 tbsp chicken bouillon powder
- 2 tsp oregano
- 2 tsp cumin
- 2 tsp taco seasoning
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 0.25 tsp turmeric
- 2 bay leaves
- sour cream
- pico de gallo
Equipment
panbaking sheet
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