Directions
- 1Preheat oven to 400°F (convection if you have it) and drizzle 2 baking sheets with avocado oil.
- 2Coat tortillas in oil on both sides and bake for 7 minutes, flip tortillas over and add Mexican cheese on each tortilla, and bake for 4-5 more minutes until golden brown and crispy.
- 3Let cool for a couple mins to crisp up.
- 4In a large pan over medium heat, sauté the diced onion in olive oil for 2-3 mins then add the green chiles, cumin, chili powder, garlic powder, and salt; sauté for 2-3 more mins so the spices bloom then add the chicken and green salsa; stir to combine and turn off the heat.
- 5Heat the refried beans in the microwave or on the stove; spread a thin layer of beans on the tostada and top with a sprinkle of shredded Mexican cheese, chicken, onions, cilantro, and cotija cheese.
- 6Serve with green salsa and lime wedges on the side and enjoy!
Ingredients
- 0.25 Cup Avocado Oil
- 12 Corn Tortillas
- 0.5 Cup Shredded Mexican Cheese
- 16 oz Refried Beans
- Yellow Onion
- Cilantro
- Cotija Cheese
- Green Salsa
- Lime Wedges
- 1 tsp Avocado Oil
- 0.5 Small Yellow Onion
- 4 oz Mild Green Chiles
- 1.5 tsp Cumin
- 1 tsp Chili Powder
- 0.5 tsp Garlic Powder
- 0.75 tsp Kosher Salt
- 0.75 Cup Mild Green Salsa
- 3 Cups Rotisserie Chicken
Equipment
OvenBaking sheetsLarge pan
Tips
- Vegan Modification: Sub in 1 lb. mushrooms for chicken and plant based cheese for cheese
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