Use up leftover tortillas and roast chicken in this easy homemade chicken tostada recipe.
Ingredients
- 6 small corn tortillas
- olive oil, for brushing
- 400g tin refried beans
- ¾ tsp ancho chilli powder or chipotle paste
- ½ tsp ground cumin
- ¼ tsp garlic granules
- 2 ripe avocados
- 1 tbsp fresh lime juice
- handful fresh coriander, finely chopped
- 250g/9oz roast chicken, shredded
- salt and freshly ground black pepper
For the pico de gallo
- 2 large ripe tomatoes, deseeded and finely chopped
- ½ onion, finely chopped
- handful fresh coriander, roughly chopped
- 1 jalapeno chilli, finely chopped (optional)
- 1 lime, juice only
To serve
- shredded iceberg or romaine lettuce
- jalpeno chillies in brine
- 125g/4½oz Cheddar, grated
- soured cream
Method
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Brush both sides of the tortillas lightly with oil. Cook on a griddle pan for 2 minutes on each side, or until crisp and golden.
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In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt. Cook over a medium-low heat, stirring often, until hot through.
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To make the pico de gallo, mix all the ingredients together in a bowl. Season with salt and set aside
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Using a fork, mash the avocados with the lime juice. Season with salt and pepper and stir in the coriander.
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To assemble the tostadas, layer each tostada with guacamole, the bean mixture, lettuce, chicken, chillies, Cheddar, pico de gallo and soured cream. Serve immediately.